Description
A warm and comforting butternut squash soup recipe.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 1 tbsp butter or olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 1 medium carrot, chopped
- 1 celery stalk, chopped
- 2 cups vegetable or chicken broth
- 1/2 cup coconut milk or heavy cream
- 1 sprig each of fresh thyme, rosemary, and sage (tied in a bundle)
- Salt and pepper, to taste
Instructions
- Heat butter or olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion, garlic, carrot, and celery. Sauté for 5–7 minutes until softened.
- Add cubed butternut squash, broth, salt, pepper, and the herb bundle.
- Bring to a boil, then reduce heat, cover, and simmer for 20–25 minutes until the squash is tender.
- Remove the herb bundle. Stir in the coconut milk or cream.
- Use an immersion blender to blend the soup until smooth. Alternatively, transfer to a blender in batches.
- Taste and adjust seasoning. Serve warm with desired toppings.
Notes
- This soup can be topped with croutons, pumpkin seeds, or a drizzle of olive oil for added flavor.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg