Easy Butternut Squash Soup
Warm up your soul with this easy butternut squash soup, a cozy and creamy fall favorite that’s as simple to make as it is delicious. Featuring roasted butternut squash, aromatic garlic, and a touch of nutmeg, this velvety soup strikes the perfect balance between comforting and nutritious. Infused with unsweetened coconut milk for a subtle richness and finished with a sprinkle of black pepper, it’s a dairy-free, gluten-free delight that’s ready in just 45 minutes. Perfect as a wholesome appetizer or a light main dish, this soup can be garnished with fresh sage leaves for an elegant finishing touch. Whether you’re hosting a holiday gathering or looking for an effortless weeknight option, this one-pot wonder is sure to impress.
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Recipe Information
Ingredients
- 1 medium-sized (about 2-3 lbs) butternut squash
- 2 tablespoons olive oil
- 1 medium-sized yellow onion
- 3 large garlic cloves
- 4 cups vegetable broth
- 1 cup coconut milk (unsweetened, canned)
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons (or to taste) salt
- 0.25 teaspoons (or to taste) black pepper
- 2 leaves (optional, for garnish) fresh sage leaves
Instructions
Peel, deseed, and cube the butternut squash into 1-inch pieces.
Peel and chop the yellow onion. Mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes, until softened.
Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the cubed butternut squash to the pot and pour in the vegetable broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes, or until the butternut squash is fork-tender.
Turn off the heat and let the soup cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
Stir in the coconut milk, ground nutmeg, salt, and black pepper. Reheat the soup over low heat if needed, but do not bring to a boil.
Taste and adjust seasoning as desired. Serve hot, garnished with fresh sage leaves if using.
Nutrition Facts
Calories |
1692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3507 mg | 152% | |
| Total Carbohydrate | 208.6 g | 76% | |
| Dietary Fiber | 55.4 g | 198% | |
| Total Sugars | 48.2 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 698 mg | 54% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 5786 mg | 123% | |
*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.
