Creamy Butternut Squash Soup
A velvety, comforting soup made with roasted butternut squash and aromatic spices.
This smooth soup starts with sautéing onion and garlic in olive oil until translucent, then adds cubed butternut squash and vegetable broth to simmer until tender. After blending until silky, it’s enriched with coconut milk and seasoned with warming spices.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Vegetable Broth - 800 ml
- Garlic - 2 cloves
- Butternut Squash - 600 g
- Parsley - 2 tbsp
- Onion - 1 piece
- Salt - 1 to taste
- Olive Oil - 1 tbsp
- Coconut Milk - 200 ml
Directions
Step 1
Peel and cube 600 g butternut squash.
Step 2
Dice 1 onion and mince 2 garlic cloves.
Step 3
In a pot, heat 1 tbsp olive oil; sauté onion and garlic until soft, about 3 min.
Step 4
Add butternut squash and 800 ml vegetable broth; bring to a boil.
Step 5
Reduce heat and simmer 25 min until squash is tender.
Step 6
Purée with an immersion blender until smooth.
Step 7
Stir in 200 ml coconut milk and season with salt & pepper to taste.
Step 8
Garnish with chopped parsley and serve hot.