Creamy Butternut Squash Soup
Creamy Butternut Squash Soup is the ultimate fall comfort food. This velvety dish combines the natural sweetness of roasted butternut squash with aromatic garlic and onion, finished off with creamy coconut milk. Perfect for cozy nights or entertaining guests, this soup is not only delicious but also nutritious. With its vibrant orange hue, it adds warmth to any table setting while being versatile enough to pair with crusty bread or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 6
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Halve the butternut squash and scoop out seeds. Drizzle with olive oil, season with salt and pepper, then place cut-side down on a baking sheet.
- Roast for 40-45 minutes until tender. Let cool slightly, then scoop out the flesh.
- In a large pot, sauté diced onions and minced garlic over medium heat until fragrant (about 5 minutes).
- Add roasted squash and vegetable broth; bring to a simmer for 10 minutes.
- Blend until smooth using an immersion blender, then stir in coconut milk.
- Season to taste and serve hot, garnished with fresh herbs or pumpkin seeds.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg