Easy Butternut Squash Soup Recipe
Looking for a simple, quick, and delicious butternut squash soup recipe? Look no further! This recipe is perfect for beginners and experienced cooks alike, allowing you to enjoy a creamy, comforting soup in no time. Imagine a sweet, comforting aroma filling your kitchen, with a smooth texture that melts in your mouth… all without spending hours at the stove. That’s the promise of this butternut squash soup—just as delicious as it is easy to make.
Equipment
- 1 Large skillet
- 1 Baking dish
- 1 Oven
Ingredients
- 1 medium butternut squash about 2 pounds, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 4 cups low-sodium vegetable broth
- 1/2 cup full-fat coconut milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- Step 1: Preparing the Ingredients – Dice the butternut squash evenly to ensure uniform cooking, then chop the onion and mince the garlic.
- Step 2: Sauté the Aromatics – In a large pot, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Step 3: Simmer the Squash – Add the cubed butternut squash and vegetable broth to the pot. Bring to a boil, then lower heat, cover, and simmer for 15-20 minutes until the squash is fork-tender.
- Step 4: Blend into Creamy Bliss – Use an immersion blender directly in the pot, or carefully transfer to a regular blender, to blend until smooth and creamy.
- Step 5: Garnish and Serve – Stir in coconut milk, cinnamon, nutmeg, salt, and pepper. Serve hot with your choice of garnishes for added texture and flavor.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven to maintain crispiness, or enjoy the leftovers as a delicious topping for nachos!