Sassy's Butternut Squash Soup
Dive into a bowl of comfort with Sassy's Butternut Squash Soup, a velvety blend of roasted flavors and warming spices that's perfect for cozy nights. This creamy soup showcases the natural sweetness of butternut squash, enhanced by a fragrant medley of garlic, fresh ginger, and cinnamon, while a splash of rich coconut milk adds luxurious depth. A pinch of cayenne pepper gives it just the right touch of sass, creating a harmonious balance of sweet and spicy. Topped with toasted pumpkin seeds and fresh parsley, this vibrant vegan soup is not only visually stunning but also packed with nourishing ingredients. Ready in just under an hour, it’s perfect as a hearty appetizer or a light main course for any season. Garnish, serve, and savor the sass! Keywords: butternut squash soup, vegan soup, creamy soup recipe, fall recipes, easy soup recipes, comfort food.
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Ingredients
- 1 large (about 3 lbs) butternut squash
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 1 tablespoon (grated) fresh ginger
- 4 cups vegetable broth
- 1 cup (full-fat, canned) coconut milk
- 0.25 teaspoons cayenne pepper
- 0.5 teaspoons ground cinnamon
- 1 teaspoon (adjust to taste) salt
- 0.25 teaspoons black pepper
- 2 tablespoons (toasted, for garnish) pumpkin seeds
- 1 tablespoon (chopped, for garnish) fresh parsley
Directions
Step 1
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
Step 2
Heat the olive oil in a large pot over medium heat.
Step 3
Add the diced onion and sauté for 3-4 minutes until translucent.
Step 4
Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Step 5
Add the cubed butternut squash, vegetable broth, ground cinnamon, cayenne pepper, salt, and black pepper. Stir to combine.
Step 6
Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the squash is fork-tender.
Step 7
Remove the pot from heat and carefully use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture in batches to a countertop blender and puree, then return it to the pot.
Step 8
Stir in the coconut milk and simmer on low heat for 5 minutes to allow the flavors to meld. Adjust the seasoning with additional salt and pepper, if needed.
Step 9
Ladle the soup into bowls and garnish with toasted pumpkin seeds and chopped parsley before serving. Enjoy your sassy creation!
Nutrition Facts
| Serving size | (2717.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1403.1 |
| Total Fat 46.5g | 0% |
| Saturated Fat 8.0g | 0% |
| Polyunsaturated Fat 8.9g | |
| Cholesterol 0mg | 0% |
| Sodium 4702.6mg | 0% |
| Total Carbohydrate 239.6g | 0% |
| Dietary Fiber 58.6g | 0% |
| Total Sugars 62.7g | |
| Protein 36.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 760.1mg | 0% |
| Iron 15.0mg | 0% |
| Potassium 6171.9mg | 0% |
Source of Calories