Description
Warm up your chilly evenings with this creamy Butternut Squash Soup, a flavorful blend of natural sweetness and aromatic spices. Perfect for family dinners or festive gatherings, this nutritious dish is easy to prepare and packed with vitamins. In just under an hour, you can create a delightful bowl that comforts both body and soul.
Ingredients
Scale
- 2 lbs butternut squash, halved and seeded
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Halve the butternut squash, scoop out the seeds, drizzle with olive oil, and season with salt and pepper.
- Place cut-side down on a lined baking sheet and roast for 30-35 minutes until tender.
- In a large pot over medium heat, sauté onions and garlic in olive oil until softened (about 5-7 minutes).
- Scoop the roasted squash flesh into the pot, add vegetable broth and coconut milk, then bring to a simmer.
- Blend the mixture until smooth with an immersion blender or in batches using a countertop blender.
- Adjust seasoning as needed and serve warm, optionally garnished with croutons or fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg