Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4-6
Ingredients: 1 large butternut squash, peeled, seeded, and cubed; 1 tbsp avocado oil; 1 large onion, chopped; 2 cloves garlic, minced; 4 cups low-sodium vegetable broth; 1 tsp ground cumin; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1 cup coconut milk, unsweetened; Pink Himalayan salt and black pepper, to taste; 2 tbsp fresh parsley or cilantro, chopped (optional, for garnish)

Butternut Squash Soup is a creamy and comforting dish, perfect for cooler weather. This soup combines the natural sweetness of butternut squash with savory spices to create a delicious and nourishing meal.

Butternut Squash Soup

Rated 1.8 stars by 4 users

Servings

4-6

Prep Time

15 minutes

Cook Time

45 minutes

Level

level 2

Ingredients

1 large butternut squash, peeled, seeded, and cubed
1 tbsp avocado oil
1 large onion, chopped
2 cloves garlic, minced
4 cups low-sodium vegetable broth
1 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup coconut milk, unsweetened
Pink Himalayan salt and black pepper, to taste
2 tbsp fresh parsley or cilantro, chopped (optional, for garnish)

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Directions

Preheat your oven to 400°F. Place the cubed butternut squash on a baking sheet, drizzle with avocado oil, and season with salt and pepper. Roast for 25-30 minutes, or until the squash is tender and caramelized
Heat a bit of avocado oil in a large pot over medium heat. Add the chopped onion and cook for about 5-7 minutes, until it becomes soft and translucent
Add the minced garlic and cook for another minute, stirring frequently to avoid burning
Add the roasted butternut squash to the pot along with the vegetable broth, ground cumin, ground cinnamon, and ground nutmeg. Stir to combine
Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld
Remove the pot from the heat. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth
Stir in the coconut milk and season with pink Himalayan salt and black pepper to taste. Return the pot to low heat and let it simmer for another 5 minutes to warm through
Ladle the soup into bowls and garnish with chopped fresh parsley or cilantro if desired