Butternut Squash Soup with Coconut Milk in a Dutch Oven
If you’re looking for an easy butternut squash soup recipe, you’ve come to the right place. And what better way to warm your belly on those chilly winter afternoons, too? This soup goes from stove to table in under 45 minutes. Does it get any better?
Butternut Squash Soup with Coconut in a Dutch Oven
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This butternut squash soup is made with full-fat coconut milk as well for an extra touch of nuttiness and a hint of sweetness. You’ll make this soup time and time again. Originally, this recipe was vegan in nature. However, I’ve found that adding chicken broth to it elevates the flavor in a way that vegetable broth never did.
One of the reasons I love it so much is it is a vegetable soup with only 13 net carbs. That’s because butternut squash is one of the lower-carb vegetables that I turn to when rounding out my meals and plates. I realize that carb count is higher than other soups on this blog, such as the Instant Pot asparagus soup, but it is so delicious that I think it is worth the splurge from time to time.
Equipment
Besides the ingredients — outlined below — you’ll need two important pieces of equipment to make this soup. One of them is a pot that is large enough to hold the squash and the liquid as it cooks. I suggest using a Dutch oven as they tend to be larger pots that hold their heat well. I’m partial to Le Creuset Dutch ovens.
The other important piece of equipment is an immersion blender. You see, this soup becomes creamy because you’ll be blending all of the ingredients after you’ve cooked them. Sure, you could tranfer the hot liquid to a traditional blender, blend it and then pour it back into the pot to simmer. However, that tends to be messy. Also, it leaves you vulnerable to burns. So, if you don’t already own an immersion blender, get one for this recipe and others on this blog.
Some of the other recipes that use immersion blenders include:
Low Carb Coconut Macaroons with Almond Flour
Ingredients
Step-by-Step Instructions
In your Dutch oven pot, heat the olive oil over medium heat. Add the minced garlic and sliced onion. Sauté until the onion becomes translucent and fragrant.
Add the cubed butternut squash, ground cinnamon, ground nutmeg, ground cayenne pepper and salt to the pot. Sauté for another 5 minutes, stirring occasionally.
Pour in the chicken broth or bone broth and bring the mixture to a boil. Reduce the heat to low, cover the pot and let it simmer for about 20-25 minutes or until the butternut squash becomes tender.
Using an immersion blender, blend the soup until smooth and creamy.
After blending, reduce the heat to low. Stir in the coconut milk and let the soup simmer for an additional five minutes to allow the flavors to meld together.
Remove the pot from the heat. Ladle the soup into bowls. If you’d like, you can drizzle a small amount of heavy cream over each serving as a garnish.
Butternut Squash Soup
Equipment
Ingredients
- 1 small butternut squash peeled, seeded, and cubed (about 2 cups)
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1/4 small onion sliced
- 1/2 cup coconut milk full-fat
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch of cayenne pepper adjust to taste
- Salt to taste
- Heavy cream for garnish
- Chopped fresh cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the minced garlic and sliced onion. Sauté until the onion becomes translucent and fragrant.
- Add the cubed butternut squash, ground cinnamon, ground nutmeg, ground cayenne pepper and salt to the pot and sauté for another 5 minutes, stirring occasionally.
- Pour in the bone broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the butternut squash becomes tender.
- Using an immersion blender, blend the soup until smooth and creamy. After blending, reduce heat to low.
- Stir in the coconut milk and let the soup simmer for an additional 5 minutes to allow the flavors to meld together.
- Remove the pot from the heat. Ladle the soup into bowls.
- Drizzle a small amount of heavy cream over each serving as a garnish.
- Sprinkle chopped fresh cilantro on top for added freshness and flavor.