If you’re searching for a comforting and creamy soup that warms you from the inside out, look no further than this butternut squash soup with coconut milk. It’s a delightful blend of flavors that brings together the sweetness of the squash and the rich creaminess of coconut milk, making it a perfect addition to your soups and stews repertoire.
This recipe is not only delicious but also simple to make. In no time, you can have a velvety, satisfying soup that will impress your family and friends. The coconut milk adds a unique twist, making this dish both comforting and exotic.
Deliciously Creamy Butternut Squash Soup
This butternut squash soup is a luscious blend of roasted squash, aromatic spices, and creamy coconut milk. It features a balanced taste that is both sweet and savory, with hints of ginger and garlic that elevate the flavor profile.
Ingredients
- 2 medium butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- Fresh cilantro for garnish (optional)
Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
- Sauté Aromatics: In a large pot, heat a little olive oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until fragrant and onion is translucent, about 5 minutes.
- Combine Ingredients: Add the roasted butternut squash to the pot, followed by the vegetable broth. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, transfer it in batches to a blender. Stir in the coconut milk and nutmeg, and heat gently without boiling.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro if desired. Enjoy warm!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 250kcal
- Fat: 15g
- Protein: 3g
- Carbohydrates: 30g
