Butternut Squash Soup Recipe
This easy recipe for Butternut Squash Soup is full of flavor from the butternut squash, warm spices like cinnamon and cumin and so creamy with a touch of coconut milk.
Servings:
Calories: 332kcal
Ingredients
- 4 tablespoons butter
- 1 medium yellow onion diced
- 1 tablespoon garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon fresh thyme leaves
- 1 teaspoon cinnamon
- 1/4 teaspoon cumin
- 3-4 pound butternut squash peeled and sliced into 1 inch cubes
- 2 cups chicken broth
- 1/2 cup coconut milk
Instructions
- In a large 6 quart pot over medium high heat, melt the butter and add in the diced onion and garlic. Cook for 2-3 minutes, just until the onion is tender.
- Season with salt, black pepper.
- Add the butternut squash to the pan and pour in the chicken broth so it covers the squash.
- Bring the liquid to a boil, then turn down the heat to medium low, so the soup is just simmering. Cover the pan and cook for 15-20 minutes until the squash is fork tender.
- Add in the coconut milk, thyme, cinnamon and cumin and stir to combine.
- Using an immersion blender, blend the soup until it is smooth and no chunks of squash or onions remain.
Notes
- frozen or pre cut butternut squash can also be used
- store or freeze any leftover soup after it has cooled. Store in an air tight container in the refrigerator for up to 4 days or freeze for 3 months.
- optional toppings: pumpkin seeds, heavy cream, thyme leaves, parmesan cheese
- Nutrition facts are just an estimate.
Nutrition
Calories: 332kcal | Carbohydrates: 45g | Protein: 5g | Fat: 18g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 1126mg | Potassium: 1340mg | Fiber: 7g | Sugar: 9g | Vitamin A: 36530IU | Vitamin C: 75mg | Calcium: 190mg | Iron: 4mg
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