Butternut squash soup
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Butternut squash soup
Course: DinnerCuisine: AmericanDifficulty: Medium
Servings
4-6
servingsPrep time
10
minutesCooking time
30
minutesLooking for a hearty and healthy soup? Try this butternut squash soup recipe. It’s packed with flavor and perfect for any season.
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Ingredients
1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
1 onion, chopped
2 cloves garlic, minced
3 cups vegetable broth
1 cup coconut milk or cream
1 tbsp olive oil or butter
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Salt and pepper to taste
a pinch of chili flakes for heat (optional)
Directions
- Heat the olive oil or butter in a large pot over medium heat.
- Add the chopped onion and garlic. Sauté for 5 minutes until soft and fragrant.
- Add the cubed butternut squash to the pot. Stir and cook for about 5 minutes.
- Pour in the vegetable broth, enough to cover the squash. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, until the squash is tender.
- Remove the pot from heat and use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a blender and purée.
- Stir in the coconut milk or cream, cinnamon, nutmeg, salt, and pepper.
- Simmer for another 5 minutes to allow the flavors to combine.
- Ladle the soup into bowls and, if desired, garnish with a drizzle of coconut milk or cream, a sprinkle of chili flakes, or some toasted pumpkin seeds for crunch.
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