Description
Embrace the cozy essence of autumn with this creamy butternut squash soup. This comforting dish, infused with aromatic spices and finished with rich coconut milk, is perfect for chilly evenings. Each bowl serves as a warm hug for your soul, making it an ideal centerpiece for family gatherings or a delightful starter for holiday feasts.
Ingredients
Scale
- 2 cups butternut squash (peeled and cubed)
- 1 medium onion (chopped)
- 4 garlic cloves (minced)
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- Salt & pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare your ingredients by peeling and cubing the butternut squash, chopping the onion, and mincing the garlic.
- In a large pot over medium heat, add olive oil. Sauté onions and garlic until translucent, about 5 minutes.
- Add the cubed butternut squash and cook for another 8 minutes until slightly softened.
- Pour in vegetable broth, bring to a gentle boil, then reduce heat and simmer uncovered for about 20 minutes until squash is tender.
- Using an immersion blender or stand blender, purée the soup until smooth or desired texture is reached.
- Stir in coconut milk, ground cinnamon, salt, and pepper; simmer for another 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg