BUTTERNUT SQUASH SOUP
This soup is a pretty creamy, warming recipe, suitable for colder months. This vegan recipe is made from fresh butternut squash and piled with flavour from aromatic garlic to the warmth of nutmeg. Coconut milk lends a very rich and velvety texture to it, while vegetable broth tends to balance all the flavours nicely. At once a purely comforting lunch thing or dinner thing, this super-duper easy one-pot soup is the ultimate cosy night-in soup and will work perfectly as a starter at a dinner party. It’s healthy and filling and gluten-free in its own right; butternut squash soup will be forever more.
RECIPE CATEGORY
Lunch, Dinner, Entrée, Appetisers
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION / TECHNIQUES
One-Pot Wonders, Simmer, Sauté
OCCASION / HOLIDAY
Fall, Winter, Thanksgiving, Christmas Eve, Halloween
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegan, Vegetarian, Gluten-Free, Low Fat, Healthy, Quick & Easy
DISH TYPE
Soup / Stew
INGREDIENTS FOR BUTTERNUT SQUASH SOUP
- 1 cup butternut squash, peeled and cubed
- ¼ onion, chopped
- 1 clove garlic, minced
- ½ cup vegetable broth
- ¼ cup coconut milk
- ½ tbsp olive oil
- ¼ tsp ground nutmeg
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 180
- Protein: 2g
- Fat: 10g
- Carbohydrates: 20g
- Fibre: 3g
- Sodium: 300mg
PREPARATION OF BUTTERNUT SQUASH SOUP
- Heat olive oil: Add the chopped onion in a medium-size saucepan over medium flame and cook until softened and translucent for about 3-4 minutes or so.
- Add garlic: Add the chopped garlic and stir; keep it for another 30 seconds without burning.
- Add squash and broth: Add the cubed butternut squash to the pot. Pour in the vegetable broth while stirring well. Bring it to a simmer, then decrease the heat to low.
- Cook: It will simmer for 15 to 20 minutes as well as the butternut squash will become tender and may be easily pierced with a fork.
- Blend the soup: Purée the Soup, using an immersion blender, blend the soup in a pot until smooth and creamy, or pour the mixture into a blender and puree it until smooth, then return the soup to the pot.
- Stir in coconut milk and seasonings: Pour in the coconut milk, toss in ground nutmeg, and season to taste with salt and pepper.
- Heat up and serve: Reheat the soup gently over low to medium heat for some minutes, if you wish. Serve while hot and add a drizzle of coconut milk or garnish with fresh herbs.
PREP TIME
10 minutes
COOKING TIME
20 minutes
TIPS
- For a smoother consistency, be sure to blend the soup thoroughly with an immersion blender or in batches using a regular blender.
- If the soup does happen to be too thick, some water or vegetable broth can be added and stirred in for the right consistency.
- It would taste richer and sweeter if the squash is roasted first before putting it into the soup.
VARIATIONS TIPS FOR BUTTERNUT SQUASH SOUP
- Add ½ tsp of curry powder or ground ginger for a spiced version of this soup.
- For a higher protein option, mix in cooked lentils or chickpeas before serving.
- If heavy cream is not available, you can use coconut milk instead if you’re not following a vegan diet and prefer a creamier texture.
- Incorporate carrots or sweet potatoes to add more depth of flavour and additional nutrients.
PREPPING AND STORAGE
- Fridge: Leftover soup should be refrigerated in an airtight container for up to 4 days. Heat over a medium flame on the stovetop or in the microwave.
- Freezing: It freezes really well. Cool it completely, then pack it in airtight containers or freezer bags and freeze it for up to 3 months. It is then thawed overnight in the refrigerator. It can be reheated and used as needed.