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Creamy Butternut Squash Soup

A warm and velvety butternut squash soup that wraps you in comfort on a chilly evening.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 medium butternut squash peeled and cubed
  • 1 onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup coconut milk or heavy cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Equipment

  • Large pot or Dutch oven
  • Blender or immersion blender
  • Knife and cutting board
  • Measuring cups and spoons
  • Wooden spoon

Method
 

  1. Start by peeling and cubing the butternut squash.
  2. In a large pot, heat the olive oil over medium heat.
  3. Add the chopped onion and minced garlic, sautéing until they are soft and fragrant, about 5 minutes.
  4. Add the cubed butternut squash to the pot and stir for a couple of minutes.
  5. Pour in the vegetable broth and bring the mixture to a boil.
  6. Reduce the heat and let the soup simmer for about 20 minutes, or until the squash is tender.
  7. Use an immersion blender to puree the soup until smooth.
  8. Add the coconut milk and stir to combine.
  9. Season with cinnamon, nutmeg, salt, and pepper to taste.
  10. Serve hot and enjoy.

Notes

For extra flavor, roast the butternut squash before adding it to the soup.