Creamy Butternut Squash Soup

Indulge in the velvety comfort of Creamy Butternut Squash Soup, a cozy, flavorful dish perfect for chilly days. This easy-to-make soup combines the natural sweetness of roasted butternut squash with aromatic spices like nutmeg and cinnamon for a warm and inviting flavor profile. Infused with creamy coconut milk and seasoned to perfection, every spoonful is a harmonious blend of savory and sweet. Ready in just over an hour, this dairy-free and vegan-friendly recipe is both wholesome and satisfying. Serve it with a sprinkle of fresh parsley for a vibrant touch, and enjoy it as a hearty appetizer or a light main course. Perfect for autumn gatherings or weeknight dinners, this soup is destined to become a seasonal favorite!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 pounds butternut squash
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 units garlic cloves, minced
• 4 cups vegetable broth
• 0.25 teaspoons ground nutmeg
• 0.25 teaspoons ground cinnamon
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup coconut milk
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and cut the butternut squash into 1-inch cubes, discarding the seeds.

Step 3

Place the squash cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat evenly.

Step 4

Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.

Step 5

In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.

Step 6

Add the chopped onion and cook until translucent, about 5 minutes.

Step 7

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 8

Add the roasted butternut squash to the pot.

Step 9

Pour in the vegetable broth, stirring to combine.

Step 10

Season with ground nutmeg, ground cinnamon, salt, and black pepper.

Step 11

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.

Step 12

Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly, then blend in batches in a countertop blender.

Step 13

Return the pureed soup to the pot over low heat.

Step 14

Stir in the coconut milk, mixing until well combined and heated through.

Step 15

Taste and adjust the seasoning if necessary.

Step 16

Serve hot, garnishing each bowl with a sprinkle of fresh parsley.

Nutrition Facts

Serving size	(2560.4g)

Amount per serving	% Daily Value*
Calories	1247.5

Total Fat 38.5g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4748.0mg	0%
Total Carbohydrate 218.5g	0%
Dietary Fiber 46.0g	0%
Total Sugars 71.8g
Protein 28.9g	0%

Vitamin D 0IU	0%
Calcium 616.1mg	0%
Iron 11.4mg	0%
Potassium 5176.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.9%

Protein: 8.7%

Carbs: 65.4%