Quibebe Butternut Squash Soup
Elevate your soup game with this soul-warming Quibebe Butternut Squash Soup, a vibrant and velvety dish inspired by traditional Brazilian flavors. This recipe brings together the natural sweetness of roasted butternut squash, the aromatic punch of fresh ginger and garlic, and a medley of warm spices like cumin, coriander, and smoked paprika. A splash of creamy coconut milk adds a luscious finish, while fresh cilantro and optional lime wedges brighten each bowl. Ready in under an hour, this easy-to-make, plant-based soup is perfect for cozy weeknight dinners or as a stunning starter for special occasions. Serve it with crusty bread or crackers for a comforting meal that’s as nourishing as it is delicious. Keywords: Quibebe butternut squash soup recipe, butternut squash coconut milk soup, Brazilian inspired soup, easy vegetarian soup recipe.
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Recipe Information
Ingredients
- 1 large (approximately 2 lbs) butternut squash (peeled, seeded, and diced)
- 1 medium yellow onion (chopped)
- 3 cloves garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon smoked paprika
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 4 wedges lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until aromatic.
Add the diced butternut squash to the pot and stir to combine with the aromatics.
Season the mixture with ground cumin, ground coriander, smoked paprika, salt, and black pepper. Stir well to coat the squash evenly with the spices.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the butternut squash is tender and easily pierced with a fork.
Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
Stir in the coconut milk and warm over low heat for an additional 5 minutes, adjusting seasoning with more salt or pepper as needed.
Ladle the soup into bowls and garnish with fresh chopped cilantro. Serve with lime wedges on the side for an optional splash of acidity.
Enjoy your Quibebe Butternut Squash Soup with crusty bread or crackers!
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4690 mg | 204% | |
| Total Carbohydrate | 229.3 g | 83% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 57.3 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 734 mg | 56% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 5616 mg | 119% | |
*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.
