Description
A creamy, comforting butternut squash soup blended with warm spices, vegetables, and a silky finish—perfect for cozy meals.
Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 4 cups vegetable or chicken broth
- 1/2 cup coconut milk or heavy cream
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Salt and pepper to taste
- Fresh herbs (thyme or parsley) for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until fragrant and softened.
- Add carrots and squash; cook for 5 minutes, stirring occasionally.
- Pour in broth, cinnamon, nutmeg, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20–25 minutes until squash is very tender.
- Use an immersion blender to puree the soup until smooth (or transfer in batches to a blender).
- Stir in coconut milk or heavy cream and simmer 2 more minutes.
- Adjust seasoning and serve warm, garnished with herbs.
Notes
- Roast the squash beforehand for extra caramelized flavor.
- Add ginger for a brighter, spiced twist.
- Use vegetable broth and coconut milk to keep it vegan.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 360mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg