Description
This creamy butternut squash soup delivers rich, velvety goodness that warms your soul. Perfect for chilly evenings and made with simple ingredients.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper, to taste
- 1 tablespoon maple syrup (optional)
- ½ teaspoon ground cinnamon (optional)
Instructions
- Peel, seed, and dice the butternut squash into uniform cubes for even cooking.
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and grated ginger. Cook for another minute until fragrant, being careful not to burn them.
- Add the diced butternut squash to the pot followed by vegetable broth. Season with salt and black pepper.
- Bring to a boil, then reduce heat and let simmer uncovered for about 20 minutes until the squash is tender.
- Using an immersion blender, puree the mixture until smooth and creamy.
- Stir in coconut milk and maple syrup (if using). Heat through for another 5 minutes and adjust seasoning if necessary.
- Ladle into bowls and garnish with a sprinkle of cinnamon or fresh herbs if desired.
Notes
For a chunkier texture, blend only half of the soup and return it to the pot. Allowing the soup to simmer gently enhances the flavors.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg