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Creamy Butternut Squash Soup

A comforting and creamy butternut squash soup made with coconut milk and paired perfectly with grilled cheese sandwiches.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Soup Ingredients
  • 1 medium butternut squash (about 2-3 pounds), peeled and diced
  • 1 can 14 oz coconut milk
  • 2 cups vegetable broth
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • to taste Salt and pepper
  • 1 tablespoon Olive oil, for sautéing

Method
 

Preparation
  1. Start by peeling and dicing your butternut squash into small cubes.
  2. In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion is soft and translucent, about 5 minutes.
  3. Add the diced butternut squash to the pot along with the ground ginger and cinnamon. Stir everything together and let the squash cook for about 2-3 minutes.
  4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes or until the squash is tender.
  5. Carefully transfer the mixture to a blender or use an immersion blender until smooth and creamy. Blend in batches if necessary.
  6. After blending, return the soup to the pot and stir in the coconut milk. Allow it to heat through, and season with salt and pepper to taste.
  7. Enjoy your creamy butternut squash soup piping hot.

Notes

For variations, you can use heavy cream instead of coconut milk or add spices like nutmeg for a twist. Store in an airtight container for 3-4 days in the fridge or freeze for up to three months.