Creamy Butternut Squash Soup
Creamy butternut squash soup is the ultimate comfort dish for chilly evenings. This velvety blend of roasted butternut squash, garlic, and spices creates a warm embrace in every bowl. Perfect for busy weeknights or cozy gatherings, it’s simple to prepare yet impressive enough to serve guests. Enjoy it hot with crusty bread or croutons, and savor each luxurious spoonful.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: About 6 servings 1x
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Roast the butternut squash on a baking sheet for about 30–40 minutes until fork-tender.
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until soft (about 5 minutes).
- Stir in the roasted butternut squash cubes and combine well.
- Pour in vegetable broth; bring to a gentle boil. Reduce heat and simmer for about 20 minutes.
- Remove from heat; blend the mixture until smooth using an immersion blender or in batches in a regular blender.
- Stir in coconut milk, nutmeg, salt, and pepper; adjust seasoning as needed.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 4g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg