Creamy Butternut Squash Soup
Indulge in the velvety comfort of Creamy Butternut Squash Soup, a rich and nourishing dish that’s perfect for cozy fall evenings. This recipe features roasted butternut squash, caramelized to perfection for a natural sweetness, blended with aromatic onions, garlic, and warm spices like nutmeg and cinnamon. A splash of creamy coconut milk elevates the texture, while fresh parsley adds a bright, herby finish. With simple ingredients and a straightforward cooking process, this gluten-free and vegan soup is both wholesome and decadent. Serve it piping hot and watch it become a timeless favorite for family dinners or elegant holiday gatherings.
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Recipe Information
Ingredients
- 2 pounds butternut squash
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 units garlic cloves, minced
- 4 cups vegetable broth
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup coconut milk
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Peel and cut the butternut squash into 1-inch cubes, discarding the seeds.
Place the squash cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat evenly.
Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the roasted butternut squash to the pot.
Pour in the vegetable broth, stirring to combine.
Season with ground nutmeg, ground cinnamon, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.
Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly, then blend in batches in a countertop blender.
Return the pureed soup to the pot over low heat.
Stir in the coconut milk, mixing until well combined and heated through.
Taste and adjust the seasoning if necessary.
Serve hot, garnishing each bowl with a sprinkle of fresh parsley.
Nutrition Facts
Calories |
1248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4748 mg | 206% | |
| Total Carbohydrate | 218.5 g | 79% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 71.8 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 616 mg | 47% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 5177 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
