Description

This creamy butternut squash soup is a comforting fall favorite, blending sweet roasted squash with warm spices for a velvety texture. It is easy to prepare, nourishing, and perfect for cozy dinners.

Ingredients

Scale

1 large butternut squash peeled seeded and cubed

2 tablespoons olive oil

1 medium onion diced

2 medium carrots peeled and chopped

3 cloves garlic minced

4 cups vegetable broth low sodium

1 cup coconut milk or heavy cream

1/4 teaspoon nutmeg

1/2 teaspoon ground sage or cinnamon optional

salt and black pepper to taste

fresh parsley or thyme for garnish

pumpkin seeds or toasted nuts for topping

Instructions

1. Heat olive oil in a large pot over medium heat

2. Add onion carrots and garlic and sauté until fragrant and soft

3. Stir in cubed squash and coat with oil and aromatics

4. Pour in vegetable broth and bring to a simmer

5. Cook until squash is fork tender about 20 to 25 minutes

6. Use an immersion blender to puree the soup until smooth

7. Alternatively blend soup in batches in a countertop blender being careful with hot liquids

8. Stir in coconut milk or cream and season with salt pepper nutmeg and sage

9. Adjust seasoning to taste and heat through

10. Ladle soup into bowls and garnish with fresh herbs and pumpkin seeds

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: soup
Method: stovetop
Cuisine: american

Nutrition

Serving Size: 1 cup
Calories: 200
Sugar: 6
Sodium: 400
Fat: 10
Saturated Fat: 4
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 25
Fiber: 5
Protein: 4
Cholesterol: 0

Keywords: butternut squash soup, fall soup, healthy soup, creamy soup, vegetarian soup, dairy-free soup