Butternut Squash Soup
Butternut Squash Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic, cloves, minced
- 1 butternut squash, peeled and chopped
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min
- 2
Add the diced onion to the pot and cook, stirring occasionally, until it softens and becomes translucent, about 5 minutes.
⏱️ 5 min
- 3
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 4
Add the peeled and chopped butternut squash to the pot.
⏱️ 2 min
- 5
Pour in the vegetable broth, ensuring the squash is mostly submerged.
⏱️ 1 min
- 6
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the butternut squash is very tender when pierced with a fork.
⏱️ 20 min
- 7
Carefully transfer the hot soup in batches to a blender (filling no more than halfway) and blend until completely smooth. Alternatively, use an immersion blender directly in the pot until smooth. Be cautious when blending hot liquids.
⏱️ 5 min
- 8
Return the blended soup to the pot (if using a standard blender). Stir in the coconut milk, salt, black pepper, and cayenne pepper (if using). Heat gently for 1-2 minutes, ensuring it is warmed through but not boiling.
⏱️ 2 min
- 9
Taste and adjust seasonings as needed. Serve the butternut squash soup hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Butternut Squash Soup
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic, cloves, minced
- 1 butternut squash, peeled and chopped
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min - 2
Add the diced onion to the pot and cook, stirring occasionally, until it softens and becomes translucent, about 5 minutes.
⏱️ 5 min - 3
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 4
Add the peeled and chopped butternut squash to the pot.
⏱️ 2 min - 5
Pour in the vegetable broth, ensuring the squash is mostly submerged.
⏱️ 1 min - 6
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the butternut squash is very tender when pierced with a fork.
⏱️ 20 min - 7
Carefully transfer the hot soup in batches to a blender (filling no more than halfway) and blend until completely smooth. Alternatively, use an immersion blender directly in the pot until smooth. Be cautious when blending hot liquids.
⏱️ 5 min - 8
Return the blended soup to the pot (if using a standard blender). Stir in the coconut milk, salt, black pepper, and cayenne pepper (if using). Heat gently for 1-2 minutes, ensuring it is warmed through but not boiling.
⏱️ 2 min - 9
Taste and adjust seasonings as needed. Serve the butternut squash soup hot.
⏱️ 1 min