Creamy Butternut Squash Soup for Cozy Nights
A warm and inviting dish that embodies comfort and nourishment, perfect for chilly evenings.
Equipment
- Mixing Bowl
- Baking Sheet
- Large Pot
- Immersion Blender
Ingredients
Main Ingredients
- 2 pounds Butternut Squash Peeled, seeded, and cubed.
- 2 tablespoons Olive Oil For roasting the squash.
- 1 medium Onion Chopped.
- 2 cloves Garlic Minced.
- 4 cups Vegetable Broth Liquid base for the soup.
- 13.5 ounces Coconut Milk Adds creaminess.
- 1 teaspoon Salt To taste.
- 0.5 teaspoon Pepper To taste.
- 0.25 teaspoon Ground Nutmeg Adds warmth and spice.
Instructions
- Preheat your oven to 400°F (200°C) to prepare for roasting the butternut squash.
- Peel, seed, and cube the butternut squash into approximately 1-inch pieces.
- Toss the cubed butternut squash with olive oil in a large mixing bowl.
- Spread the coated butternut squash on a baking sheet lined with parchment paper.
- Roast the squash for 25 to 30 minutes until tender and slightly caramelized.
- Heat a large pot over medium heat and add a splash of olive oil. Sauté the chopped onion until translucent, about 5 minutes.
- Add the minced garlic and stir for about 1 minute until fragrant.
- Add the roasted butternut squash to the pot, scraping any caramelized bits from the baking sheet.
- Pour in the vegetable broth and bring to a gentle simmer for about 10 minutes.
- Blend the soup until smooth and creamy using an immersion blender.
- Return the soup to low heat and stir in the coconut milk. Season with salt, pepper, and nutmeg.
- Heat through for another 5 minutes, stirring occasionally.
- Serve hot, garnished with a drizzle of coconut milk or roasted pumpkin seeds if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove.