Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 3 cups vegetable broth
- 1 cup coconut milk (for added creaminess)
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Optional: a pinch of nutmeg or ginger for enhanced flavor
Instructions
- Peel and cube the butternut squash, then set aside.
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent and fragrant, about 5 minutes.
- Add the cubed butternut squash to the pot and cook for another 5 minutes, stirring to coat with aromatics.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the squash is tender, approximately 20 minutes.
- Using an immersion blender or transferring to a blender, puree the soup until smooth and creamy.
- Return the soup to the pot, stir in coconut milk, cinnamon, salt, and pepper. Add a pinch of nutmeg or ginger if desired.
- Simmer for an additional 5 minutes to meld flavors, then serve hot garnished with your favorite toppings.
Notes
- For an extra flavor boost, add a pinch of nutmeg or ginger while simmering.
- Garnish with toasted pumpkin seeds, fresh herbs, or a drizzle of coconut milk.
- Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze in portions for later use.
- Reheat gently on the stovetop, adding a splash of vegetable broth or coconut milk to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 180 kcal Kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg