Creamy Butternut Squash Coconut Soup
This creamy butternut squash soup is a luscious blend of sweet squash and rich coconut cream, transformed with fragrant spices like nutmeg and roasted garlic. Each spoonful offers a comforting warmth, perfect for chilly days. Pair it with your favorite veggie sandwich for a heartening meal that nourishes the soul.
ingredients
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cumin
- 2 cans of coconut cream
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh parsley, for garnish
steps
- 1.
Preheat your oven to 400°F. Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes until tender and slightly caramelized.
- 2.
In a large pot over medium heat, sauté the chopped onion for about 5 minutes until translucent.
- 3.
Add the minced garlic and cook for an additional 2 minutes, stirring frequently.
- 4.
Incorporate the roasted butternut squash, nutmeg, and cumin, mixing well.
- 5.
Pour in the vegetable broth and coconut cream, bringing the mixture to a simmer for 10 minutes to meld flavors.
- 6.
Remove from heat and carefully blend the soup using an immersion blender or transfer to a blender in batches until completely smooth.
- 7.
Return the blended soup to the pot, season with salt and pepper to taste, and heat gently until warmed through.
- 8.
Serve the soup warm, garnished with fresh parsley, alongside your favorite veggie sandwich.
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