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Fall Butternut Squash Soup

Fall Butternut Squash Soup That Warms Your Soul

Enjoy a cozy bowl of Fall Butternut Squash Soup, a healthy vegetarian dish perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soups
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 medium butternut squash peeled and diced
  • 2 medium carrots chopped
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
For the Liquid
  • 4 cups vegetable broth low-sodium recommended
  • 1 can coconut milk full-fat gives the creamiest texture
For the Spice Mix
  • 1 teaspoon cinnamon freshly grated for best flavor
  • 1/2 teaspoon nutmeg freshly grated for richer aroma

Equipment

  • Large Pot
  • Immersion blender

Method
 

Preparation Steps
  1. Peel and dice the butternut squash, chop the carrots and onion, and mince the garlic.
  2. In a large pot, heat olive oil over medium heat. Sauté onions and garlic for about 5 minutes until translucent.
  3. Add diced butternut squash and chopped carrots to the pot, along with cinnamon and nutmeg. Stir for 2-3 minutes.
  4. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes.
  5. Blend the soup until smooth using an immersion blender.
  6. Stir in coconut milk, reheat gently, and adjust seasoning before serving.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 400mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 10000IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

Consider garnishing with toasted pumpkin seeds or fresh herbs for added flavor and presentation.

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