Creamy Butternut Squash Soup
Fall is a season of warmth, comfort, and vibrant flavors, perfectly captured in this creamy butternut squash soup. Infused with roasted garlic and a hint of nutmeg, this dish is a cozy embrace on chilly days. Quick to prepare and packed with seasonal ingredients, it’s perfect for family dinners or meal prep. Serve it with toasted pumpkin seeds for an extra crunch that will leave your guests raving!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Soup
- Method: Blending
- Cuisine: Fall Vegetarian
Ingredients
Scale
- 2 cups butternut squash, cubed
- 2 cloves fresh garlic, minced
- 1 medium yellow onion, chopped
- 3 cups low-sodium vegetable broth
- 1/4 tsp freshly grated nutmeg
- 1 cup full-fat coconut milk
- 2 tbsp extra virgin olive oil
Instructions
- Peel and cube the butternut squash into uniform pieces for even cooking.
- Heat olive oil in a large pot over medium heat. Add onions and garlic; sauté until translucent (about 5 minutes).
- Add the cubed squash and pour in vegetable broth to cover. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender.
- Blend the mixture until smooth using a blender or immersion blender.
- Stir in coconut milk and nutmeg; simmer gently for another 5 minutes.
- Serve warm, garnished with toasted pumpkin seeds if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 4g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg