Description
A heartwarming butternut squash soup that’s perfect for cozy evenings. Packed with flavor and nutritious ingredients, it’s a must-try for family gatherings.
Ingredients
Scale
- 2 medium butternut squashes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable or chicken broth
- 1 cup coconut milk or heavy cream
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- Optional toppings: roasted pumpkin seeds, olive oil, or fresh herbs
Instructions
- Peel the butternut squashes and cut them into small cubes.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cumin, continuing to sauté for about 1 minute.
- Add the cubed butternut squash and broth to the pot; bring to a boil. Once boiling, reduce heat and let simmer for about 20 minutes, until squash is tender.
- Remove from heat and blend the soup until silky smooth using an immersion blender or a traditional blender.
- Stir in coconut milk or cream, and season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with optional toppings.
Notes
This soup can be made ahead of time and is perfect for meal prep. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg
Keywords: butternut squash, soup, fall recipe, cozy meal, vegetarian soup