Description
A delightful blend of flavors and textures, this Creamy Butternut Squash Soup is perfect for chilly days and cozy dinners.
Ingredients
Scale
- 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Peel, seed, and cube the butternut squash into roughly 1-inch pieces.
- Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper, then roast for 25-30 minutes.
- Heat the remaining tablespoon of olive oil in a large pot over medium heat, add the chopped onion, and sauté for 5-7 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes.
- Add the roasted butternut squash to the pot, pour in the vegetable broth, and simmer for about 10 minutes.
- Blend the soup until smooth and creamy using an immersion blender.
- Stir in the coconut milk, warm through, and adjust seasoning.
- Ladle into bowls, garnish with fresh thyme, and serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- To freeze, pour cooled soup into freezer-safe bags or containers for up to 3 months.
- For a nut-free option, use oat milk instead of coconut milk.
- For a creamier texture, consider using heavy cream or cashew cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: butternut squash soup, creamy soup, vegan soup, fall recipes