Description
A simple and delicious recipe for homemade butternut squash soup that is perfect for any occasion.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon olive oil
- Salt and pepper to taste
- 1/2 teaspoon ground nutmeg
- 1/2 cup coconut milk (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add cubed butternut squash and stir for a few minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and let it simmer until the squash is tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- If desired, stir in coconut milk for creaminess.
- Season with salt, pepper, and nutmeg to taste.
- Serve hot and enjoy!
Notes
- For a spicier version, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 5 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg