Butternut Squash Soup
A creamy and comforting butternut squash soup that’s dairy-free and perfect for any season.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 medium butternut squash, peeled and chopped (about 2–3 lb / 900–1,400 g)
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth (about 960 ml)
- 1 cup coconut milk (about 240 ml)
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Olive oil (for sautéing; amount as needed)
- Fresh herbs for garnish (such as parsley or cilantro)
Instructions
- Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the squash: Add the chopped butternut squash and continue to cook for a few minutes, stirring to coat the pieces in the oil and aromatics.
- Simmer in broth: Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer until the squash is tender, about 20 minutes.
- Puree until smooth: Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender.
- Finish with coconut milk and cinnamon: Stir in the coconut milk and ground cinnamon. Season with salt and pepper to taste. Return to gentle heat to warm through, but don’t boil after adding coconut milk.
- Serve: Serve warm, garnished with fresh herbs.
Notes
You can make the soup ahead of time by refrigerating it before blending. The soup also freezes well for up to 3 months.
Find it online: https://www.mealbreeze.com/butternut-squash-soup/