Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Butternut Squash Soup

Butternut Squash Soup: 7 Reasons You’ll Love This Warm Hug

Creamy and flavorful butternut squash soup.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 2 tablespoons olive oil
  • Salt to taste
  • Pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and garlic; sauté until onion is translucent.
  3. Add cubed butternut squash and stir for a few minutes.
  4. Pour in vegetable broth and bring to a boil.
  5. Reduce heat and simmer for 20-25 minutes until squash is tender.
  6. Blend the soup until smooth.
  7. Stir in coconut milk and heat through.
  8. Season with salt and pepper before serving.

Notes

  • Top with toasted pumpkin seeds for crunch.
  • Store leftovers in the fridge for up to 3 days.
  • Author: Janet D. Evans
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Nutrition

  • Serving Size: 1 cup
  • Calories: 180
  • Sugar: 4g
  • Sodium: 300mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Butternut Squash Soup, Vegan Soup, Fall Recipes