Hearty Butternut Squash Soup
Creamy and flavorful butternut squash soup perfect for fall and winter, enriched with aromatic spices making it the ultimate comfort dish.
Prep time: 15 minutesCook time: 45 minutesServes: 6
Ingredients
1 medium butternut squash (
3 lbs)
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cups vegetable broth
1 cup coconut milk
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and remove seeds.
3. Drizzle olive oil over squash halves and place them cut side down on a baking sheet.
4. Roast for 45-50 minutes until tender.
5. In a large pot, heat olive oil over medium heat and sauté onions until translucent.
6. Add garlic, cinnamon, and nutmeg, stirring for 1-2 minutes until fragrant.
7. Scoop out roasted squash into the pot and add vegetable broth.
8. Bring to a simmer and cook for 10 minutes.
9. Puree the mixture using an immersion blender until smooth.
10. Stir in coconut milk, season with salt and pepper, and heat through.
11. Serve warm garnished with a swirl of coconut milk.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat gently in a saucepan over medium heat, stirring occasionally, until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
