Butternut Squash Soup

Name: Butternut Squash Soup
Total time: 45 min
Yield: Family
Ingredients: 1 large butternut squash, cubed; 1 onion, diced; 3 cloves garlic; 4 cups vegetable broth; 1/2 cup coconut milk; 2 tbsp olive oil; a pinch nutmeg

Butternut squash soup is velvety, lightly sweet, and warmly spiced, the definition of cozy comfort. Roasting the squash deepens its natural sweetness before it is blended smooth. Naturally vegan and gluten-free, it is a wholesome bowl that feels indulgent.

Vegan Vegetarian Gluten-Free Dairy-Free Stovetop Blender Lunch Dinner Soup Family Comfort Food Healthy Squash

⏱ 45 min
📊 easy
🍽 Family

Ingredients

1 large butternut squash, cubed
1 onion, diced
3 cloves garlic
4 cups vegetable broth
1/2 cup coconut milk
2 tbsp olive oil
a pinch nutmeg

Instructions

Preheat the oven to 200C (400F) and roast the squash with olive oil until tender and caramelized, about 25 minutes.
Saute the onion and garlic in a pot until soft.
Add the roasted squash and broth and simmer for 10 minutes.

Blend the soup until completely smooth.
Stir in the coconut milk and a pinch of nutmeg.
Season with salt and pepper and serve warm.

💡 Chef's tip

Blend the soup in batches and let steam escape from the lid; sealed hot liquid can build pressure and erupt in the blender.

Roasting the squash before simmering, rather than just boiling it, caramelizes its sugars and gives the soup a far deeper, richer flavor than the raw-simmered version.