Butternut Squash Soup
Butternut Squash Soup is the perfect comfort food for chilly days, delivering a creamy texture and sweet, nutty flavor that warms the soul. This simple yet elegant recipe features roasted butternut squash blended with aromatic garlic and onions, enriched with coconut milk for a gourmet touch. Ideal as an appetizer or main course, this soup is sure to impress at dinner parties or cozy nights in.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: About 6 servings 1x
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Ingredients
Scale
- 2 lbs butternut squash (about 1 large squash)
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Halve the butternut squash lengthwise, scoop out seeds, drizzle with olive oil, season with salt and pepper. Place cut-side down on a lined baking sheet and roast for 30-40 minutes until tender.
- In a large pot over medium heat, add olive oil and sauté onions until translucent (about 5 minutes). Add garlic and cook until fragrant.
- Scoop roasted squash flesh into the pot with onions and garlic. Pour in vegetable broth and coconut milk. Blend until smooth using an immersion blender or regular blender.
- Taste and adjust seasoning if necessary. Serve hot, garnished with a swirl of coconut milk or pumpkin seeds.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://www.mealura.com/butternut-squash-soup/