Creamy Butternut Squash Soup
A warm and comforting soup featuring the natural sweetness of butternut squash harmonized with aromatic spices like cinnamon and nutmeg.
Ingredients
Main Ingredients
- 1 medium butternut squash (about 2-3 pounds, peeled, seeded, and cubed)
- 1 medium onion, chopped (swap with leeks for a milder flavor)
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for a richer taste)
- 1 cup coconut milk (for a creamy texture, substitute with heavy cream)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- 2 tbsp olive oil (or butter for a richer flavor)
Optional Toppings
- pumpkin seeds For garnish
- a swirl of cream For garnish
- fresh herbs For garnish
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic. Sauté for about 5 minutes until they're soft and fragrant.
- Stir in the butternut squash cubes, combining them with the onion and garlic. Cook for an additional 5 minutes until the edges begin to soften.
- Pour in the vegetable broth, ensuring the squash is entirely submerged. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 20 minutes until the squash is tender.
- Once the squash is fork-tender, use an immersion blender (or carefully transfer the mixture to a regular blender) to puree until smooth.
- Return the blended soup to the pot and stir in the coconut milk, cinnamon, nutmeg, salt, and pepper. Warm it gently, tasting and adjusting seasonings as needed.
- Ladle the soup into bowls, garnishing with your choice of toppings. Enjoy it hot!
Notes
Leftovers can be stored in an airtight container in the fridge for up to a week or in the freezer for up to three months. To reheat, gently warm the soup on low heat on the stove, stirring occasionally to maintain a silky texture.