Butternut Squash Soup
250kcal
Ingredients
For the Soup
- 1 large butternut squash peeled, seeded, and cubed
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable or chicken broth homemade preferred
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- to taste salt
- to taste pepper
- 1 cup coconut milk or heavy cream
- 2 tablespoons olive oil for sautéing
For Garnish
- fresh parsley or chives chopped
Method
How to Make Butternut Squash Soup
- Start by heating the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for about 5 minutes until they're translucent.
- Toss in the minced garlic and let it cook for an additional 1–2 minutes.
- Stir in the cubed butternut squash, ground cinnamon, nutmeg, salt, and pepper.
- Cook for about 5 minutes, stirring occasionally.
- Pour in the vegetable or chicken broth and bring the mixture to a boil.
- Reduce the heat and let it simmer for 20–25 minutes, or until the squash is tender.
- Blend the soup until it’s velvety smooth and creamy.
- Stir in the coconut milk or heavy cream and heat gently.
- Ladle the soup into bowls and top with fresh parsley or chives.
- Enjoy your warm soup with crusty bread.
Nutrition
Serving1bowlCalories250kcalCarbohydrates35gProtein4gFat10gSaturated Fat5gPolyunsaturated Fat1gMonounsaturated Fat4gCholesterol10mgSodium500mgPotassium600mgFiber5gSugar6gVitamin A10000IUVitamin C15mgCalcium80mgIron2mg
Notes
To achieve a rich and creamy texture, ensure the squash is perfectly peeled, seeded, and cubed. Adjust seasoning after adding the cream to maintain flavors.