Butternut Squash Soup

Warm up with this creamy butternut squash soup recipe that’s both comforting and nourishing. This velvety soup blends the natural sweetness of roasted butternut squash with subtle spices, creating a rich and flavorful dish perfect for chilly evenings. Vegan, keto-friendly, and simple to prepare, it’s an ideal addition to your fall or winter menu. Whether as a cozy meal or an elegant starter, this creamy butternut squash soup recipe is sure to become a seasonal favorite!

Ingredients:

• 1 medium butternut squash (about 2-3 pounds)
• 2 tablespoons olive oil (for roasting)
• Salt and pepper to taste
• 1 medium onion, diced (for sweetness)
• 2 cloves garlic, minced (adds aromatic depth)
• 4 cups vegetable broth (or water, for a lighter soup)
• 1 teaspoon ground ginger (for warmth and spice)
• 1/2 teaspoon ground cinnamon (for a hint of sweetness)
• 1/4 teaspoon nutmeg (for depth of flavor)
• 1 can (13.5 oz) coconut milk (for creaminess)
• Fresh herbs (like thyme or parsley, for garnish)

Instructions:

1. Prepare the butternut squash.
   Preheat your oven to 400°F (200°C). Carefully peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Spread the cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes until tender and caramelized.
2. Sauté the aromatics.
   In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
3. Combine and simmer.
   Once the butternut squash is roasted, add it to the pot with the sautéed onion and garlic. Pour in the vegetable broth and bring the mixture to a gentle simmer. Stir in the ground ginger, cinnamon, and nutmeg. Let it cook for about 10 minutes to allow the flavors to meld.
4. Blend until smooth.
   Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth.
5. Add the coconut milk.
   Return the blended soup to the pot over low heat. Stir in the coconut milk and heat through, adjusting the seasoning with additional salt and pepper if needed.
6. Serve and garnish.
   Ladle the creamy butternut squash soup into bowls. Garnish with fresh herbs, a drizzle of coconut milk, or a sprinkle of roasted pumpkin seeds for added texture and flavor.

Why You’ll Love This Creamy Butternut Squash Soup Recipe:

• Rich and creamy. The coconut milk adds a luxurious creaminess without dairy, making it perfect for vegan and keto diets.
• Nutritious and satisfying. Butternut squash is packed with vitamins A and C, making this soup not only delicious but also healthy.
• Simple and versatile. This recipe is straightforward and can easily be adjusted with different spices or added ingredients like carrots or apples for extra flavor.

Tips for Success:

• Roasting enhances flavor. Don’t skip the roasting step; it caramelizes the squash and brings out its natural sweetness.
• Storage. This soup can be made ahead and stored in the fridge for up to 5 days, or frozen for longer storage. Just reheat gently before serving.
• Garnish creatively. Try topping with roasted nuts, seeds, or a swirl of balsamic reduction for an elegant touch.

Enjoy the perfect comfort food with this creamy butternut squash soup recipe. Rich and velvety, it combines the natural sweetness of roasted butternut squash with a touch of spice for a delicious, well-balanced flavor. This healthy, satisfying soup is not only vegan and keto-friendly but also incredibly easy to make, making it a go-to option for cozy fall or winter meals. Whether served as a main course or a starter, this creamy soup is perfect for chilly days and can easily become a staple in your seasonal recipe rotation. Warm-up and savor the taste of this delightful dish!