Butternut Squash Soup
This creamy butternut squash soup is a comforting and nutritious dish, perfect for chilly days. The natural sweetness of the squash is complemented by warming spices and a touch of cream, creating a velvety texture that delights the senses.
Cuisine: American
Cooking time: 30 minutes
Serves: 4
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cinnamon
- 1 tablespoon olive oil
- salt to taste salt
- pepper to taste black pepper
Instructions
- 1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 2. Stir in the minced garlic and cook for an additional minute until fragrant.
- 3. Add the diced butternut squash, vegetable broth, ground cinnamon, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the squash is tender.
- 4. Remove the pot from heat and use an immersion blender to puree the soup until smooth. If using a regular blender, let the soup cool slightly before blending in batches.
- 5. Stir in the coconut milk and return to low heat to warm through. Adjust seasoning with more salt and pepper if necessary before serving.
Browse more: Vegetarian · Meal Prep · Gluten Free
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