Description
Butternut squash soup is a cozy, creamy dish that perfectly captures the essence of autumn. This flavorful recipe combines roasted butternut squash with aromatic spices and coconut milk for a velvety finish, making it an ideal choice for chilly evenings or as an elegant starter. Easy to prepare, this soup is packed with nutrients and can be made in just 30 minutes, ensuring you enjoy a warm bowl of comfort without any fuss.
Ingredients
Scale
- 2 pounds butternut squash
- 1 medium onion
- 3 garlic cloves
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise, remove seeds, and place cut-side down on a parchment-lined baking sheet.
- Roast squash for 30-40 minutes until tender. Let cool slightly.
- In a large pot over medium heat, sauté chopped onion and minced garlic in olive oil for about 5 minutes until fragrant.
- Scoop out the flesh of the roasted squash and add it to the pot along with vegetable broth. Simmer for 10 minutes.
- Puree the mixture using an immersion blender or in batches until smooth. Stir in coconut milk and adjust seasoning as needed.
- Serve warm, garnished with pumpkin seeds or fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 4g
- Sodium: 340mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg