Butternut Squash Soup Recipe
Recipe information
Make Butternut Squash Soup in just 45m. Warm up with our velvety Butternut Squash Soup, a rich blend of roasted butternut squash, aromatic spices, and a hint of cream, garnished with a drizzle of olive oil and a sprinkle of fresh herbs. This comforting bowl is perfect for savoring the flavors of fall, delivering a delightful balance of sweetness and earthiness in every spoonful.
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Ingredients
Peel, seed, and chop the butternut squash into cubes. Dice the onion and mince the garlic.
2. Sauté the Vegetables
In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
3. Cook the Squash
Add the chopped butternut squash to the pot. Stir in the salt, black pepper, cinnamon, and nutmeg. Cook for about 5 minutes.
4. Add Broth
Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for about 20 minutes, or until the squash is tender.
5. Blend the Soup
Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
6. Add Coconut Milk
Stir in the coconut milk and fresh sage. Heat through for an additional 5 minutes.
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