Teresa's Recipes
Creamy Butternut Squash Soup
Warm up your soul with this creamy butternut squash soup, a delightful blend of sweet, earthy flavors and spices that dances on your palate. Perfect for chilly days or cozy gatherings, this soup brings together the natural sweetness of butternut squash, the creaminess of coconut milk, and a hint of warmth from spices like cinnamon and nutmeg. Garnished with crunchy pumpkin seeds, it adds a beautiful texture and a touch of elegance to your bowl. Historically, butternut squash has been enjoyed by Native Americans for centuries, often celebrated for its versatility and nutritional benefits.
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 1 medium (about 2-3 cups), peeled and cubed Butternut squash
- 4 cups Vegetable broth
- 1 can (13.5 oz) Coconut milk
- 2 tablespoons Maple syrup
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg
- to taste Salt
- to taste Black pepper
- 1/4 cup, toasted (for garnish) Pumpkin seeds
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 250
- Fat: 14g
- Carbs: 34g
- Protein: 3g
- Sodium: 300mg
- Sugar: 6g
Instructions
- In a large pot, heat the olive oil over medium heat until shimmering.
- Add the diced onion and minced garlic. Sauté for about 5 minutes, or until the onion is translucent and fragrant.
- Stir in the cubed butternut squash and cook for an additional 5 minutes, stirring occasionally to prevent sticking.
- Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and let it simmer for 20-25 minutes, or until the squash is tender when pierced with a fork.
- Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth.
- Return the pureed soup to the pot if using a regular blender. Stir in the coconut milk, maple syrup, ground cinnamon, ground nutmeg, salt, and black pepper. Heat gently over low heat until warmed through, adjusting seasoning to taste.
- Serve hot, garnished with toasted pumpkin seeds for an added crunch.
Tips
- For a spicier kick, add a pinch of cayenne pepper during cooking.
- You can also substitute half of the coconut milk with heavy cream for a richer flavor.
- Try adding a splash of apple cider or a squeeze of lemon juice for a bright, tangy contrast.