Print

Butternut Squash Soup

Print Recipe

A creamy and velvety butternut squash soup perfect for chilly evenings and elegant dinner parties.

Ingredients

Scale
  • 1 medium Butternut Squash
  • 2 tablespoons Olive Oil
  • 1 medium Onion
  • 2 medium Carrots
  • 3 cloves Garlic
  • 4 cups Vegetable Broth
  • 1 can Coconut Milk
  • Salt and Pepper (to taste)
  • Fresh Herbs (optional for garnish)

Instructions

  1. Preheat your oven to 200°C (400°F).
  2. Prepare the squash by cutting it in half lengthwise and scooping out the seeds. Drizzle with olive oil, sprinkle with salt and pepper, and roast cut side down for 25-30 minutes.
  3. Sauté the onion and carrots in a large pot with the remaining olive oil over medium heat for 5-7 minutes until softened.
  4. Add the minced garlic and sauté for another minute.
  5. Pour in the vegetable broth and bring to a gentle simmer for 10 minutes.
  6. Integrate the roasted squash by scooping out the flesh and adding it to the pot. Stir well.
  7. Blend the soup until silky smooth using an immersion blender.
  8. Finish with coconut milk, returning the pot to heat and simmering for a few more minutes.
  9. Serve in bowls with a drizzle of coconut milk on top and fresh herbs for garnish.

Notes

For added flavour, experiment with spices like cayenne pepper or curry powder.

Nutrition

Keywords: butternut squash soup, creamy soup, autumn recipe, healthy soup, comfort food

Find it online: https://butteredtable.com/butternut-squash-soup/