Butternut Squash Soup
A creamy and comforting soup made with roasted butternut squash, coconut milk, and aromatic spices.
Ingredients
- 2 pounds butternut squash
- 1 medium onion
- 3 cloves garlic
- 4 cups low-sodium vegetable broth
- 1 can full-fat coconut milk (13.5 oz)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise, remove seeds, and place cut-side down on a parchment-lined baking sheet.
- Roast squash for 30-40 minutes until tender. Let cool slightly.
- In a large pot over medium heat, sauté chopped onion and minced garlic in olive oil for about 5 minutes until fragrant.
- Scoop out the flesh of the roasted squash and add it to the pot along with vegetable broth. Simmer for 10 minutes.
- Puree the mixture using an immersion blender or in batches until smooth. Stir in coconut milk and adjust seasoning as needed.
- Serve warm, garnished with pumpkin seeds or fresh herbs if desired.
Notes
For a smoother texture, use an immersion blender directly in the pot. If using a regular blender, puree in batches and return to the pot before adding coconut milk.