Description
A creamy and warm light butternut squash soup perfect for a cozy meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 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, or until translucent.
- Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
- Stir in the cubed butternut squash, vegetable broth, ground cumin, and ground nutmeg. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the squash is tender.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.
- Return the pureed soup to the pot and stir in the coconut milk, if using. Season with salt and pepper to taste. Heat the soup over low heat until warmed through.
- Serve hot, garnished with fresh parsley or cilantro if desired.
Notes
- For added flavor, roast the butternut squash in the oven at 400°F for 25-30 minutes before adding it to the soup.
- To make it spicier, add a pinch of cayenne pepper or a diced jalapeño during the sautéing step.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: varies
- Fat: 7g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Light butternut squash soup, creamy butternut squash soup