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Creamy Butternut Squash Soup

A warm and comforting creamy soup made with butternut squash, coconut milk, and aromatic spices. Perfect for chilly days!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium butternut squash, peeled and cubed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
Liquid
  • 4 cups vegetable broth Ensure it is plant-based for a vegan option.
  • 1 cup coconut milk Can be substituted with almond milk or cashew cream.
Spices and Seasoning
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste
Other
  • Olive oil For sautéing.
  • Fresh herbs for garnish (optional) Such as parsley or cilantro.

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft.
Cooking
  1. Add the cubed butternut squash and stir for a few minutes.
  2. Pour in the vegetable broth and bring to a boil. Reduce to a simmer and cook until the squash is tender, about 20 minutes.
  3. Add the coconut milk and ground cinnamon, then blend the soup until smooth using an immersion blender or a regular blender.
  4. Season with salt and pepper to taste.
Serving
  1. Serve warm, garnished with fresh herbs if desired.

Notes

You can roast the butternut squash for extra flavor. For heat, consider adding a pinch of nutmeg or cayenne pepper. Blend until completely smooth for the best texture. The soup can also be frozen for up to 3 months.