Description
Enjoy this creamy and flavorful butternut squash soup, perfect for a cozy fall meal. This recipe is easy to make and can be customized to your liking.
Ingredients
Scale
- 1 butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup coconut milk (optional)
- Salt and pepper to taste
- Optional toppings: croutons, roasted pumpkin seeds, a swirl of cream
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
- In a large pot, sauté onion and garlic until softened.
- Add roasted butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender or transfer to a regular blender to puree until smooth.
- Stir in coconut milk (if using) and season with salt and pepper to taste.
- Serve hot with your favorite toppings.
Notes
- For a richer flavor, use chicken broth instead of vegetable broth.
- Adjust the amount of coconut milk to your preference.
- Add a pinch of nutmeg or ginger for a warm spice.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg