Luscious Creamy Butternut Squash Soup with Coconut Milk Delight
Indulge in this creamy butternut squash soup with coconut milk, a perfect warming dish for chilly evenings.
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Servings: 4 bowls
Calories: 250kcal
Equipment
- Oven
- large bowl
- Baking Sheet
- Large pot
- Immersion Blender
Ingredients
For the Soup
- 1 medium Butternut squash peeled and diced
- 1 can Coconut milk full-fat
- 1 medium Onion chopped
- 2 cloves Garlic minced
- 4 cups Vegetable broth
- 1 tablespoon Fresh ginger grated
- 1 teaspoon Salt to taste
- ½ teaspoon Pepper to taste
- 2 tablespoon Olive oil for roasting
Instructions
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes.
- Heat a tablespoon of olive oil in a large pot over medium heat. Add the onion and sauté for about 5 minutes until translucent. Stir in garlic and ginger, cooking for an additional minute.
- Once the butternut squash is roasted, add it to the pot with vegetable broth and coconut milk. Bring to a gentle simmer over medium heat for about 10 minutes.
- Remove the pot from heat and blend the soup until smooth using an immersion blender or a stand blender in batches.
- Taste and adjust seasoning with salt and pepper. Serve warm, garnished with coconut milk or herbs.
Notes
Feel free to customize ingredients based on what you have on hand. This soup is versatile and can be made with sweet potatoes too.
Nutrition
Serving: 1bowl | Calories: 250kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 500mg | Potassium: 600mg | Fiber: 5g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 20mg | Calcium: 2mg | Iron: 6mg