Print

Butternut Squash Soup

Beautiful freshly prepared Butternut Squash Soup in white bowl
Print Recipe

A creamy and comforting butternut squash soup, perfect for chilly days and packed with warm autumn flavors.

Ingredients

Scale
  • 1 medium butternut squash, peeled and diced
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup coconut milk
  • 1/2 teaspoon ground cinnamon
  • Salt and freshly ground black pepper to taste
  • Optional: pumpkin seeds for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Add diced butternut squash and stir to combine.
  4. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until squash is tender, about 20 minutes.
  5. Remove from heat and blend the soup using an immersion blender until smooth. Alternatively, transfer in batches to a blender.
  6. Stir in coconut milk and ground cinnamon. Season with salt and pepper to taste.
  7. Reheat gently if needed, then ladle into bowls and garnish with pumpkin seeds if desired. Serve warm.

Notes

For an extra depth of flavor, roast the squash before cooking, or add a pinch of nutmeg for warmth.

Find it online: https://cakesplustaste.com/butternut-squash-soup-creamy-delight/