Description
A rich and creamy butternut squash soup that is perfect for any season.
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
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until softened.
- Add cubed butternut squash and stir for a few minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer until squash is tender.
- Puree the soup using an immersion blender or in batches in a regular blender.
- Stir in coconut milk, nutmeg, salt, and pepper.
- Heat through and serve warm.
Notes
- Adjust seasoning to your preference.
- Top with roasted pumpkin seeds for added crunch.
- This soup can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Creamy Butternut Squash Soup Recipe