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Simple Butternut Squash Soup

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A wonderfully creamy and comforting butternut squash soup, made dairy-free with coconut milk and warm spices.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 medium onion chopped
  • 3 cloves garlic minced
  • 4 pounds butternut squash peeled, seeded, & cut into 1.5" pieces
  • 1 large carrot peeled & sliced
  • 1 large Russet potato peeled & diced
  • 3 cups chicken or veggie broth (and more if needed)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 (13.5 ounce) can full fat coconut milk see note
  • Salt & pepper to taste

Instructions

  1. Heat the oil and butter in a large soup pot over medium-high heat.
  2. Add the chopped onion to the pot.
  3. Sauté the onion for 5 minutes until softened.
  4. Stir in the minced garlic.
  5. Add the butternut squash, carrot, potato, broth, cinnamon, and nutmeg to the pot.
  6. Increase the heat to high.
  7. Bring the soup to a boil.
  8. Cover the pot with the lid slightly open.
  9. Reduce the heat to a simmer.
  10. Cook until the vegetables are soft and easily pierced with a knife, about 20 minutes.
  11. Stir the soup halfway through cooking to ensure even cooking.
  12. Blend the soup using an immersion blender or a regular blender until smooth.
  13. Stir in the full-fat coconut milk.
  14. Season the soup with salt and pepper to taste.
  15. If the soup is too thick, stir in additional broth, 1/2 cup at a time, until desired consistency is reached.

Notes

For best creaminess, use full-fat canned coconut milk.
Always let soup cool slightly before blending in a regular blender.
Taste and adjust seasonings; butternut squash loves a good amount of salt.
Chop vegetables into similar sizes for even cooking.

Find it online: https://thecozycuppa.com/simple-butternut-squash-soup/