Sweet butternut squash, a little carrot and onion, and a swirl of coconut milk make a soup that is silky without any cream. It is the first thing to cook when the weather turns.
Serve it with seeded bread for dipping.
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Creamy Butternut Squash Soup
Recipe by Pavel Ciorici
A velvety butternut squash soup with carrot, garlic and nutmeg, finished with coconut milk.
CourseSoup, LunchCuisineAmericanDifficultyEasy
Servings
4
servingsPrep time
15
minutesCooking time
30
minutesCalories
250
kcal
Ask about this recipe
Substitutions, scaling, timing — answered from this recipe.
Ingredients
2 tbsp 2 tbsp olive oil
1 1 yellow onion, diced
2 2 carrots, sliced
3 cloves 3 cloves garlic, minced
2 1/2 lb 1.15 kg butternut squash, peeled and cubed
4 cups 950 ml vegetable broth
1/2 tsp 1/2 tsp salt
1/4 tsp 1/4 tsp ground nutmeg
1/2 cup 120 ml coconut milk, plus more to serve
seeded bread, to serve
Directions
- Heat the olive oil in a large pot over medium heat. Cook the onion and carrots for 6 minutes, until soft.
- Add the garlic and cook for 1 minute.
- Add the squash, broth, salt and nutmeg. Bring to a boil, then simmer for 20 minutes, until the squash is very tender.
- Blend until completely smooth with an immersion blender.
- Stir in the coconut milk and warm through. Serve with an extra swirl of coconut milk and bread on the side.
Equipment
Large pot-
Immersion blender
Notes
- Roasting the squash at 425°F (220°C) for 30 minutes before adding it gives a deeper flavor.
- The soup freezes well for up to 3 months.
Nutrition Facts
- Serving Size: 1 1/2 cups
- Total number of serves: 4
- Calories: 250kcal
- Fat: 13g
- Saturated Fat: 6g
- Cholesterol: 0mg
- Sodium: 760mg
- Carbohydrates: 33g
- Net Carbs: 27g
- Fiber: 6g
- Sugar: 8g
- Protein: 4g
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