Best Butternut Squash Soup
Warm up with this rich and comforting butternut squash soup! It features seasonal veggies and aromatic spices like cinnamon. Serve it with a slice of homemade bread for the ultimate meal.
Equipment
- High speed blender or immersion blender
- Peeler
- Large pot
- Chef's knife
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 ½ tablespoons minced fresh ginger
- 1 large butternut squash, peeled & chopped
- 1 large carrot, chopped
- 2 small apples, peeled & chopped
- 1 ¼ teaspoons garam masala
- ½ teaspoon red pepper flakes
- ¼ teaspoon turmeric
- ¼ teaspoon cinnamon
- 1 teaspoon coconut sugar
- 1 cup full-fat coconut milk
- 4-5 cups vegetable broth
- Sea salt & pepper to taste
For Serving
- Cashew cream
- Toasted pumpkin seeds
- Dairy-free bread
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté them all until fragrant and softened.
- Add the butternut squash, carrot, and apple to the pot. Season the vegetables with your preferred spice blend and stir to coat everything well.
- Pour in the coconut milk, vegetable broth, and coconut sugar. Give it all a stir, then bring the mixture to a simmer. Cook the soup until the vegetables are tender and easily pierced with a fork.
- Using an immersion blender or a countertop blender, blend the soup until it reaches a smooth and creamy consistency. If you’re using a standalone blender, allow the soup to cool slightly before mixing it to prevent any kitchen mishaps.
- If you’ve used a blender, transfer the soup back to the pot and taste it. Adjust or add any seasonings if you feel like the soup could use them.
- Serve your butternut squash soup while it’s hot, garnished with a dollop of cashew cream and a sprinkle of toasted pumpkin seeds for added texture and flavor. Happy eating!
Notes
- Use a sharp peeler: Use a sharp vegetable or potato peeler for an easier time working with the butternut squash.
- Adjust the spices: It’s important to taste the soup and adjust the spices and other seasonings to suit your personal taste.
- Cook the vegetables: Cook the vegetables until they are soft and fully cooked before blending them. This will result in the smoothest soup possible.
- Blend in batches: Blend the soup in batches if you’re using a smaller blender.
- Toast the pumpkin seeds: To add more flavor and texture, toast the pumpkin seeds in a dry pan before sprinkling them on top.
- Opt for quality broth: Use the highest quality store-bought vegetable broth or make your own for the best flavor development in the soup.
- Simmer: Let the soup simmer gently so the flavors meld together. It’s important not to rush this process.
- Adjust the consistency: If the soup is too thick, add a little more vegetable broth or coconut milk to thin it out.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 176kcal | Carbohydrates: 31g | Protein: 2.7g | Fat: 6.3g | Saturated Fat: 4.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 347.3mg | Potassium: 697.2mg | Fiber: 8g | Sugar: 10.3g | Vitamin A: 24656.3IU | Vitamin C: 34.7mg | Calcium: 98.6mg | Iron: 1.5mg
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