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Creamy Butternut Squash Soup with Coconut Milk

Deliciously Creamy Butternut Squash Soup with Coconut Milk

Enjoy a warm bowl of creamy butternut squash soup with coconut milk, a perfect autumn comfort food.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizers & Side Dishes
Cuisine American
Servings 4 cups
Calories 220 kcal

Equipment

  • Oven
  • Large pot
  • Immersion Blender

Ingredients
  

Soup Base

  • 1 medium Butternut squash peeled and diced
  • 1 can Coconut milk full-fat
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 4 cups Vegetable broth low-sodium
  • 1 tablespoon Fresh ginger grated

Seasoning

  • 1 teaspoon Salt to taste
  • ½ teaspoon Pepper freshly ground
  • ½ teaspoon Red pepper flakes optional

Instructions
 

Preparation Steps

  • Preheat your oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper, then roast for 25-30 minutes until tender.
  • Heat olive oil in a large pot over medium heat. Sauté chopped onion for 5 minutes, then add minced garlic and grated ginger for an additional minute.
  • Stir roasted butternut squash into pot. Add vegetable broth and coconut milk, mixing well. Simmer for 5-10 minutes.
  • Use an immersion blender to puree the soup until smooth. If using a stand blender, blend in batches.
  • Adjust seasoning with salt and pepper. Serve in bowls, garnished with coconut milk and optional red pepper flakes.

Notes

For best flavor, use fresh butternut squash and ensure even roasting for deeper flavor.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 300mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 30mgCalcium: 40mgIron: 2mg
Keyword Autumn Soup, Coconut Milk Soup, Comfort Food, Creamy Butternut Squash Soup, healthy soup
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