Easy Butternut Squash Soup

Warm up your soul with this easy butternut squash soup, a cozy and creamy fall favorite that’s as simple to make as it is delicious. Featuring roasted butternut squash, aromatic garlic, and a touch of nutmeg, this velvety soup strikes the perfect balance between comforting and nutritious. Infused with unsweetened coconut milk for a subtle richness and finished with a sprinkle of black pepper, it’s a dairy-free, gluten-free delight that’s ready in just 45 minutes. Perfect as a wholesome appetizer or a light main dish, this soup can be garnished with fresh sage leaves for an elegant finishing touch. Whether you’re hosting a holiday gathering or looking for an effortless weeknight option, this one-pot wonder is sure to impress.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 medium-sized (about 2-3 lbs) butternut squash
• 2 tablespoons olive oil
• 1 medium-sized yellow onion
• 3 large garlic cloves
• 4 cups vegetable broth
• 1 cup coconut milk (unsweetened, canned)
• 0.25 teaspoons ground nutmeg
• 0.5 teaspoons (or to taste) salt
• 0.25 teaspoons (or to taste) black pepper
• 2 leaves (optional, for garnish) fresh sage leaves

Directions

Step 1

Peel, deseed, and cube the butternut squash into 1-inch pieces.

Step 2

Peel and chop the yellow onion. Mince the garlic cloves.

Step 3

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes, until softened.

Step 4

Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.

Step 5

Add the cubed butternut squash to the pot and pour in the vegetable broth. Stir to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes, or until the butternut squash is fork-tender.

Step 7

Turn off the heat and let the soup cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.

Step 8

Stir in the coconut milk, ground nutmeg, salt, and black pepper. Reheat the soup over low heat if needed, but do not bring to a boil.

Step 9

Taste and adjust seasoning as desired. Serve hot, garnished with fresh sage leaves if using.

Nutrition Facts

Serving size	2471 grams (2471.0g)

Amount per serving	% Daily Value*
Calories	1692

Total Fat 95.30g	122%
Saturated Fat 56.70g	284%
Polyunsaturated Fat 5.50g
Cholesterol 0mg	0%
Sodium 3507mg	152%
Total Carbohydrate 208.60g	76%
Dietary Fiber 55.40g	198%
Total Sugars 48.20g
Protein 34.30g	69%

Vitamin D 0IU	0%
Calcium 698mg	54%
Iron 20mg	113%
Potassium 5786mg	123%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.9%

Protein: 7.5%

Carbs: 45.6%