Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 1/2 cup coconut milk (optional, for creaminess)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until soft.
- Add cubed butternut squash, vegetable broth, cinnamon, and nutmeg. Bring to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes until squash is tender.
- Use an immersion blender to puree the soup until smooth. Stir in coconut milk if using.
- Season with salt and pepper. Serve warm.
Notes
- For extra flavor, roast the squash before adding it to the soup.
- Garnish with roasted pumpkin seeds or a drizzle of cream.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg