Description
A creamy and delicious butternut squash soup that is perfect for any occasion.
Ingredients
Scale
- 2 medium butternut squash (about 3 pounds total), peeled, seeded, and cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 1 cup coconut milk (optional for creaminess)
- Fresh parsley or cilantro for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
- Add the minced garlic and sauté for another minute until fragrant.
- Stir in the cubed butternut squash, ground cumin, ground cinnamon, salt, and pepper. Cook for about 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 20-25 minutes, or until the squash is tender.
- Remove the pot from heat and let it cool slightly. Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.
- If desired, stir in the coconut milk for added creaminess and heat through. Adjust seasoning with more salt and pepper if needed.
- Serve hot, garnished with fresh parsley or cilantro if desired.
Notes
- For a spicy kick, add a pinch of cayenne pepper or a diced jalapeño when sautéing the onions.
- You can substitute half of the butternut squash with sweet potatoes for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg