Garlic Butternut Squash Soup Recipe
If you thought butternut squash soup couldn’t get any better, think again. This garlic-loaded version is here to prove you wrong. The creamy squash, now enhanced by the rich, aromatic garlic, transforms this dish into a flavor bomb. It’s the kind of comfort food that makes you forget about anything else—except maybe whether you should add extra garlic. Because let’s face it, no one ever complains about more garlic. With a touch of seasoning and a whole lot of love, this soup will have you ditching those boring, plain versions for good.
Garlic Butternut Squash Soup Recipe
This garlic butternut squash soup combines the creamy sweetness of squash with the bold punch of garlic for a rich, flavorful bowl.
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 tablespoon olive oil
- 1 large onion chopped
- 6 cloves garlic minced (Yes, six—don’t be shy)
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 4 minutes until soft.
- Add minced garlic and cook for 1-2 minutes until fragrant.
- Stir in cubed butternut squash, vegetable broth, cinnamon, and nutmeg. Bring to a boil, then reduce to a simmer.
- Let the soup simmer for 20-25 minutes until the squash is tender.
- Use an immersion blender to puree the soup until smooth, or transfer in batches to a regular blender.
- Stir in coconut milk, then adjust seasoning with salt and pepper. Serve hot.
Notes
Nutritional Information (Per Serving)
Calories: 180Total Fat: 9g
Saturated Fat: 6g
Carbohydrates: 24g
Fiber: 5g
Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 120%
- Vitamin C: 15%
- Calcium: 6%
- Iron: 7%
- Potassium: 10%
Additional Notes/Tips to Enhance Flavor
- Throw in a pinch of chili flakes for a subtle heat.
- Top with roasted pumpkin seeds for a crunchier texture.
- Want it creamier? Add a splash more coconut milk.
