My Cozy Butternut Squash Soup (Kitchen Chaos Included) (Print Version)
A warm, personal recipe for butternut squash soup, full of kitchen chaos, oops moments, and emotional flavor. Perfect for a cozy night in.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Base Ingredients
01 -
1 butternut squash
02 -
1 onion
03 -
4 cloves garlic
04 -
4 cups vegetable broth
05 -
1 can (13.5 oz) full-fat coconut milk
→ Seasoning Stars
06 -
1 tsp cinnamon
07 -
1/2 tsp nutmeg
08 -
1/2 tsp ground ginger
09 -
Salt and pepper to taste
→ Optional Crunch
10 -
1/4 cup toasted pumpkin seeds
→ Sweet Touch (Optional)
11 -
1 tbsp maple syrup or honey
# Instructions:
01 -
Preheat oven to 400°F (200°C). Peel, seed, and cube the butternut squash. Toss with olive oil, salt, and pepper. Spread on a baking sheet.
02 -
While the squash roasts, chop the onion and mince the garlic. Sauté in olive oil until softened.
03 -
Once the squash is tender, transfer it to a blender. Add the sautéed onion and garlic, broth, coconut milk, and spices. Blend until smooth.
04 -
Pour the soup into a pot and simmer for about 15 minutes. Taste and adjust seasonings as needed.
05 -
Ladle into bowls and top with toasted pumpkin seeds, a swirl of cream, or whatever your heart desires.
06 -
Enjoy the soup with your favorite accompaniments.
# Notes:
01 -
Roast the squash until very tender for the best flavor. Don't over-blend the soup. A little maple syrup adds a touch of sweetness. Store leftovers in the fridge for up to 3 days.
# Equipment Needed:
01 -
Blender or immersion blender
02 -
baking sheet
03 -
large pot
# Nutrition (Per Serving):
Calories: 200
Total Fat: 10g
Total Carbohydrate: 25g
Protein: 5g