Description
A comforting and creamy Butternut Squash Soup recipe perfect for fall. This vegan and gluten-free soup is rich in flavor and easy to make, topped with optional garnishes for added texture and taste.
Ingredients
Scale
Ingredients:
- 1 medium butternut squash (about 2 to 3 pounds), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 large carrot, peeled and chopped
- 1 stalk celery, chopped
- 4 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup canned coconut milk or heavy cream (optional for creaminess)
Instructions
- Heat the olive oil: In a large pot over medium heat, add the onion, garlic, carrot, and celery. Sauté for 5 to 7 minutes until softened.
- Add ingredients: Include the cubed squash, vegetable broth, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then simmer for 20-25 minutes until squash is tender.
- Puree the soup: Use an immersion blender or carefully transfer to a blender to puree until smooth. Return to the pot.
- Finish the soup: Stir in coconut milk or cream if desired. Adjust seasoning and simmer for an additional 5 minutes before serving.
Notes
- For added flavor, roast the squash before adding to the soup.
- Try topping the soup with toasted pumpkin seeds or a drizzle of coconut cream for garnish.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
