This Amazing Butternut Squash Soup is a comforting and healthy autumn dish made with roasted butternut squash, aromatic herbs, and creamy coconut milk. It is the perfect soup to warm you up on a chilly day and can be enjoyed as a light lunch or dinner. The combination of sweet squash, savory spices, and creamy texture makes this soup truly irresistible. Try making a big batch and freeze the leftovers for later!
Ingredients
- 1 large butternut squash
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro or parsley, for garnish
Directions
- Preheat the oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the flesh with 1 tablespoon olive oil and season it with salt and pepper. Place the squash halves cut side down on a baking sheet and roast in the oven for 40 minutes or until the flesh is tender.
- Remove the squash from the oven and let it cool slightly. Once cooled, scoop out the flesh and set it aside.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and minced garlic and sauté until the onion is translucent and fragrant.
- Add the roasted butternut squash, ground cumin, ground cinnamon, and ground nutmeg to the pot. Stir well to combine the flavors.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld together.
- Using an immersion blender or a regular blender, blend the soup until smooth and creamy.
- Pour in the coconut milk and stir until well combined. Season with salt and pepper to taste.
- Simmer the soup for another 5 minutes to warm it through and allow the flavors to develop.
- Serve the Amazing Butternut Squash Soup hot, garnished with fresh cilantro or parsley. Enjoy!
