Butternut Squash Soup
This soup is both super creamy and flavorful with a hint of warmth and spice. It has a smooth and velvety texture. If you're looking for an easy butternut squash soup recipe, you've come to the right place. You'll make this recipe on the stovetop in about 45 minutes. What better way to warm your belly on days when the temperature starts to drop and daylight is waning?
Equipment
Ingredients
- 1 small butternut squash peeled, seeded, and cubed (about 2 cups)
- 2 cups broth
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1/4 small onion sliced
- 1/2 cup coconut milk full-fat
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch of cayenne pepper adjust to taste
- Salt to taste
- Heavy cream for garnish
- Chopped fresh cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the minced garlic and sliced onion. Sauté until the onion becomes translucent and fragrant.
- Add the cubed butternut squash, ground cinnamon, ground nutmeg, ground cayenne pepper and salt to the pot and sauté for another 5 minutes, stirring occasionally.
- Pour in the broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the butternut squash becomes tender.
- Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the mixture to a blender and blend in batches until smooth. Be careful when blending hot liquids.
- Return the soup to the pot and place it back on the stove over low heat. Stir in the coconut milk and let the soup simmer for an additional 5 minutes to allow the flavors to meld together.
- Remove the pot from the heat. Ladle the soup into bowls.
- Drizzle a small amount of heavy cream over each serving as a garnish.
- Sprinkle chopped fresh cilantro on top for added freshness and flavor.
Notes
Butternut squash can be quite hard to peel and cut. To make it easier, you can microwave the whole squash for a few minutes to soften the skin before peeling and cubing.
To make this a vegetarian recipe, use organic vegetable broth. To make it vegan, also use the vegetable broth but skip the heavy cream as a garnish.
Adjust the spices according to your preference. If you prefer a milder soup, reduce the amount of ground cayenne pepper or omit it altogether.
If you don't have an immersion blender, you can use a traditional blender but it is time-consuming and, potentially, dangerous. Because if the hot liquid splatters when you're transferring the soup to the blender and back, you risk burning yourself. So, if using a blender instead of an immersion blender, allow the soup to cool slightly before blending and blend in batches if necessary.
For a creamier texture, you can add a little extra coconut milk or heavy cream while blending the soup.
This soup can be made ahead of time and stored in the refrigerator for a few days. Simply reheat it gently on the stovetop when ready to serve.
Nutrition
Serving: 1servingCalories: 256kcalCarbohydrates: 6gProtein: 9gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 75mgPotassium: 981mgFiber: 5gSugar: 6gVitamin A: 26576IUVitamin C: 54mgCalcium: 133mgIron: 3mg
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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