Description
A delicious and comforting soup made with butternut squash and creamy coconut milk, perfect for chilly days.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon ground nutmeg
- Salt and pepper to taste
- 1 cup coconut milk or heavy cream
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C). Spread the butternut squash cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 25-30 minutes until tender.
- In a large pot, heat a bit of olive oil over medium heat and sauté the onion until translucent. Add the garlic and cook for another minute.
- Add the roasted butternut squash, vegetable broth, cumin, and nutmeg to the pot. Bring to a simmer and cook for 10 minutes.
- Using an immersion blender, puree the soup until smooth. Stir in the coconut milk or heavy cream and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to four days. You can also freeze the soup for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American