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Garlic Butternut Squash Soup Recipe

Emily Carter
This garlic butternut squash soup combines the creamy sweetness of squash with the bold punch of garlic for a rich, flavorful bowl.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 180 kcal

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: 180
Total 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.