Description
This simple butternut squash soup is creamy, cozy, and made with just a handful of ingredients. Perfect for fall, it’s a comforting bowl of warmth for any occasion.
Ingredients
1 tablespoon olive oil
1 tablespoon butter
1/2 medium onion, chopped
3 cloves garlic, minced
4 pounds butternut squash, peeled, seeded, & cut into 1.5” pieces
1 large carrot, peeled & sliced
1 large Russet potato, peeled & diced
3 cups chicken or veggie broth (plus more if needed)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 (13.5 oz) can full-fat coconut milk
Salt & pepper to taste
Instructions
1. Add the oil and butter to a large soup pot over medium-high heat. Sauté onion for 5 minutes.
2. Stir in garlic, squash, carrot, potato, broth, cinnamon, and nutmeg. Bring to a boil.
3. Cover slightly and reduce heat. Simmer for 20 minutes or until vegetables are soft.
4. Blend the soup using an immersion or regular blender until smooth.
5. Stir in coconut milk and season with salt & pepper. Adjust thickness with broth if needed.
Notes
You can substitute the coconut milk with heavy cream or half-and-half.
For a sweeter twist, add a chopped apple while simmering.
This soup freezes beautifully for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg