Description
A comforting and creamy butternut squash soup infused with coconut milk and warm spices, perfect for autumn gatherings.
Ingredients
Scale
- 2 medium butternut squash, peeled and cubed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
- Olive oil
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the diced onion and cook until translucent.
- Stir in garlic and cook for another minute.
- Add the cubed butternut squash and pour in the vegetable broth.
- Bring to a boil, then reduce the heat and let simmer until the squash is tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in coconut milk, cinnamon, nutmeg, salt, and pepper.
- Simmer for an additional 5 minutes before serving.
Notes
For a fresher taste, consider using homemade vegetable broth. Adjust the thickness of the soup by varying the amount of broth or coconut milk during blending.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: soup, butternut squash, autumn, vegan, comfort food