Butternut Squash Soup
Creamy and comforting butternut squash soup with warm spices and a hint of sweetness.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 apple, peeled and chopped
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 1 tbsp olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
Nutrition Facts
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Instructions
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic and chopped carrot. Sauté for another 2 minutes until fragrant.
Add cubed butternut squash and chopped apple to the pot. Stir to combine with the other ingredients.
Pour in vegetable broth, ensuring all ingredients are submerged. Bring to a boil, then reduce heat to simmer for 20-25 minutes until squash is tender.
Remove from heat and blend the soup until smooth using an immersion blender or regular blender (in batches if needed).
Return the soup to the pot and stir in coconut milk, cinnamon, nutmeg, salt, and pepper. Heat gently for 2-3 minutes before serving.
Garnish with a drizzle of coconut milk, a sprinkle of cinnamon, or toasted pumpkin seeds if desired.
Chef's Tips
- Roasting Option: For deeper flavor, roast the squash and carrots at 400°F (200°C) for 25 minutes before adding to the soup.
- Spice Variations: Add a pinch of cayenne pepper or curry powder for a spicy twist.
- Creaminess: For extra creaminess, add more coconut milk or a splash of heavy cream.
- Storage: This soup keeps well in the fridge for up to 4 days or can be frozen for 2-3 months.
- Garnish Ideas: Try croutons, fresh herbs, or a dollop of sour cream for added texture and flavor.
