Butternut Squash Soup Fall Recipe
This butternut squash soup recipe turns humble squash into a velvety, flavorful bowl of fall perfection with minimal effort.
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and garlic, and sauté until soft (about 5 minutes).
- Stir in ginger, cinnamon, salt, and pepper. Cook for 1 minute.
- Add cubed butternut squash and vegetable broth. Bring to a simmer.
- Cover and cook for 20 minutes or until squash is tender.
- Stir in coconut milk and cook for another 5 minutes.
- Blend the soup with an immersion blender or in a regular blender until smooth.
- Adjust seasoning as necessary.
- Serve hot and garnish with a sprinkle of cinnamon or roasted pumpkin seeds.