Butternut Squash Soup
This Butternut Squash Soup is creamy, cozy, and spiced to perfection! A comforting bowl perfect for chilly evenings with a luscious coconut milk twist.
Equipment
- Large Pot
- Immersion Blender
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups chicken or vegetable broth
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- salt and pepper to taste
- 1 cup coconut milk
- fresh parsley for garnish
Instructions
Prepare the Squash
- Start by peeling your medium butternut squash. Remove the seeds and cut the flesh into roughly 1-inch cubes. This will help the squash cook evenly and blend smoothly later on.
Sauté the Aromatics
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, cooking for another minute until fragrant but not browned.
Cook the Squash
- Add the cubed butternut squash to the pot along with the ground ginger and cinnamon. Stir to coat the squash with the spices and aromatics. Cook for about 3-5 minutes, allowing the spices to bloom and deepen in flavor.
Add Broth and Simmer
- Pour in the chicken or vegetable broth, ensuring the squash is fully submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the squash is tender when pierced with a fork.
Blend and Finish
- Once the squash is soft, remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender, then return to the pot.
- Stir in the coconut milk for a rich and velvety texture. Season with salt and pepper to taste. Warm the soup gently on low heat – avoid boiling once the coconut milk is added to prevent curdling.
Serve
- Ladle the soup into bowls and garnish with freshly chopped parsley. This adds a pop of color and a fresh herbal note that balances the warmth of the spices.
Notes
- Use vegetable broth instead of chicken broth to make it vegan.
- Do not add coconut milk too early to prevent curdling.
- Store soup in the refrigerator for up to 4 days or freeze up to 3 months without coconut milk.
- Try adding roasted pumpkin seeds or fresh herbs as toppings for extra flavor and texture.
- If thicker soup is desired, add cooked potato, carrot, rice, or cauliflower before blending.