Ingredients
Scale
- 1 medium butternut squash (about 2 pounds/900 g), peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups (1 liter) vegetable broth
- 1 can (13.5 oz/400 ml) coconut milk
- Salt and pepper to taste
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Olive oil for sautéing
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic; sauté until soft and translucent, about 3-4 minutes.
- Add the diced butternut squash and sauté for another 5 minutes until it begins to soften.
- Pour in the vegetable broth, cinnamon, and nutmeg; bring to a boil.
- Reduce heat and simmer for about 20-25 minutes, until the squash is tender enough to be pierced easily with a fork.
- Using an immersion blender, puree the soup until smooth. If you don’t have one, you can transfer the soup in batches to a regular blender—just be careful; it’s hot!
- Stir in the coconut milk and season with salt and pepper to taste.
- Serve warm, preferably with grilled cheese sandwiches on the side!
Notes
This soup can be made in advance and tastes even better the next day. It can also be frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
- Diet: Vegan