Butternut Squash Soup
250kcal
Ingredients
For the Soup
- 1 medium 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
- 2 tablespoons 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. Then, toss in the minced garlic and let it cook for an additional 1–2 minutes, just until fragrant.
- 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, bringing 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 using an immersion blender.
- Stir in the coconut milk or heavy cream and heat gently until warmed through, adjusting the seasoning as necessary.
- Ladle the soup into bowls and top with fresh parsley or chives.
- Enjoy warm, possibly with crusty bread or a fresh side salad.
Nutrition
Serving1bowlCalories250kcalCarbohydrates40gProtein4gFat10gSaturated Fat5gPolyunsaturated Fat1gMonounsaturated Fat4gCholesterol15mgSodium500mgPotassium800mgFiber6gSugar5gVitamin A12000IUVitamin C30mgCalcium80mgIron2mg
Notes
For a richer flavor, use homemade broth. Adjust seasoning after adding cream as it can mellow flavors.