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Butternut Squash Soup

Spiced Butternut Squash Soup

Winter is the season for hearty and warming soups, and this Spiced Butternut Squash Soup is a perfect example. With its rich, creamy texture and a blend of warming spices, this soup is both comforting and nutritious. It’s an ideal dish for cozy nights at home or for serving at holiday gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Course Soup
Cuisine American
Servings 8
Calories 151 kcal

Ingredients
  

  • 1 large butternut squash peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • Fresh cilantro chopped (for garnish)
  • Pumpkin seeds for garnish

Instructions
 

Step 1: Preparing the Ingredients

  • Peel, seed, and cube the butternut squash. Dice the onion and mince the garlic. Peel and dice the carrots, and dice the celery stalks.

Step 2: Sautéing the Vegetables

  • Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  • Add the diced onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
  • Add the diced carrots and celery. Cook for another 5 minutes, stirring occasionally.

Step 3: Adding the Butternut Squash and Spices

  • Add the cubed butternut squash to the pot and stir to combine with the other vegetables.
  • Stir in the ground cumin, ground coriander, ground cinnamon, and ground nutmeg. Cook for 2 minutes to toast the spices and enhance their flavors.

Step 4: Building the Soup Base

  • Pour in the vegetable broth and bring the mixture to a boil.
  • Reduce the heat to low and let the soup simmer, covered, for 30-40 minutes, or until the butternut squash is tender.

Step 5: Blending the Soup

  • Remove the pot from the heat and let it cool slightly.
  • Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.

Step 6: Adding the Coconut Milk

  • Return the blended soup to the pot and stir in the coconut milk.
  • Season the soup with salt and pepper to taste. Heat the soup over low heat until warmed through.

Notes

Spiced Butternut Squash Soup

Nutrition

Calories: 151kcalCarbohydrates: 17gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 490mgPotassium: 477mgFiber: 3gSugar: 4gVitamin A: 12772IUVitamin C: 22mgCalcium: 66mgIron: 2mg
Keyword Spiced Butternut Squash Soup
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