Butternut Squash Soup
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?
Servings: 6 servings
Calories: 122kcal
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.
Nutrition
Serving: 1serving | Calories: 122kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 298mg | Potassium: 505mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13289IU | Vitamin C: 27mg | Calcium: 69mg | Iron: 2mg