Description
A velvety smooth and intensely flavorful butternut squash soup, perfect for cozy autumn evenings. This easy-to-make recipe balances sweet and savory notes with warming spices.
Ingredients
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Optional garnishes: toasted pepitas, a swirl of coconut cream, fresh cilantro, croutons
Instructions
1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes until tender and slightly caramelized. Set aside to cool.
2. While squash roasts, chop onion, carrots, and celery. Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5-7 minutes until softened. Add garlic and cook for 1 minute more.
3. Add roasted butternut squash to the pot. Pour in vegetable broth, ensuring vegetables are submerged. Add ginger, cinnamon, nutmeg, and cayenne pepper (if using). Bring to a simmer, reduce heat, cover, and simmer for 15-20 minutes.
4. Carefully puree soup using an immersion blender or a regular blender.
5. Stir in coconut milk. Season with salt and pepper to taste. Heat gently for a few minutes, but do not boil.
6. Serve hot, garnished with desired toppings.
Notes
For a thicker soup, reduce the amount of broth slightly.
Adjust the amount of cayenne pepper to your preferred spice level.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Serve with crusty bread for dipping.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Category: Lunch
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 275
- Sugar: 18g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: butternut squash, soup, fall, vegetarian, creamy, ginger, coconut milk