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Butternut Squash Soup

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As autumn arrives, warm up with this delightful butternut squash soup that perfectly captures the season’s essence. With its creamy texture and a harmonious blend of spices, this soup not only comforts the soul but also brings families together around the dinner table. Simple to prepare yet deeply flavorful, it’s a must-try recipe for cozy nights.

  • Total Time: 40 minutes
  • Yield: Serves approximately 6

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled and cubed
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 4 cups low-sodium vegetable broth
  • 1 cup coconut milk
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 tbsp olive oil

Instructions

  1. Peel and cube the butternut squash into 1-inch pieces. Chop the onion and mince the garlic.
  2. Heat olive oil in a large pot over medium heat. Sauté the onion until translucent (about 5 minutes) then add garlic and cook until fragrant.
  3. Stir in the cubed squash, cinnamon, and nutmeg; mix for about 2 minutes.
  4. Pour in the vegetable broth, bring to a gentle simmer, then reduce heat to low once boiling.
  5. After simmering for 20 minutes or until squash is tender, stir in coconut milk and blend using an immersion blender until smooth. Adjust seasoning as needed.
  6. Serve warm, garnished with toasted pumpkin seeds or coconut cream.
  • Author: DANIEL LAWSON
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Simmering
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 160
  • Sugar: 6g
  • Sodium: 350mg
  • Fat: 7g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg