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Hearty Butternut Squash Soup Recipe

Hearty Butternut Squash Soup Recipe
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★★★★★

4.9 from 12 reviews

This Hearty Butternut Squash Soup is a creamy, comforting dish perfect for chilly days. Combining the natural sweetness of roasted butternut squash with warming ginger and creamy coconut milk, this vegan-friendly soup is both nutritious and flavorful, making it an ideal starter or light meal.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash, peeled and cubed (about 3 cups)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 2 tablespoons olive oil
  • 1 teaspoon ground ginger
  • Salt and pepper to taste

Instructions

  1. Heat the olive oil: In a large pot over medium heat, warm the olive oil until shimmering.
  2. Sauté onions and garlic: Add the chopped onion and minced garlic to the pot and sauté, stirring occasionally, until the onions become translucent and fragrant, about 5 minutes.
  3. Add squash and ginger: Stir in the cubed butternut squash along with the ground ginger, mixing well to coat the squash with the spices and oil.
  4. Add vegetable broth and boil: Pour in the vegetable broth and bring the mixture to a boil over high heat.
  5. Simmer: Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the butternut squash is tender when pierced with a fork.
  6. Blend the soup: Using an immersion blender or in batches with a regular blender, puree the soup until smooth and creamy.
  7. Stir in coconut milk: Pour in the coconut milk and stir to combine, warming the soup through but not boiling to preserve the creaminess.
  8. Season and serve: Taste the soup and season with salt and pepper as needed. Serve warm with optional garnishes like fresh herbs or a drizzle of olive oil.

Notes

  • You can roast the butternut squash ahead of time for a deeper flavor before adding it to the soup.
  • For a thicker soup, reduce the amount of vegetable broth or simmer a little longer.
  • Adjust the ginger quantity to your taste preference for more or less warmth and spice.
  • This soup keeps well in the refrigerator for up to 3 days and freezes beautifully for up to 2 months.
  • Garnish with toasted pumpkin seeds or fresh parsley for added texture and flavor.

Nutrition

Keywords: butternut squash soup, vegan soup, autumn soup, creamy squash soup, coconut milk soup

Find it online: https://tastewithamy.com/hearty-butternut-squash-soup-recipe/