Butternut squash soup: Discover the creamy secret!
A creamy and delicious butternut squash soup that is perfect for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add cubed butternut squash, vegetable broth, nutmeg, and cinnamon.
- Bring to a boil, then reduce heat and simmer until squash is tender.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in coconut milk and season with salt and pepper.
- Serve hot, garnished with a sprinkle of cinnamon if desired.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 5 days.
- Freeze leftovers for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg