Creamy Butternut Squash Soup Recipe: Cozy 60-Minute Delight

There’s no meal quite like a bowl of creamy butternut squash soup to make your day feel warm and cozy. This creamy soup mixes the sweet taste of roasted squash with the rich touch of coconut milk and a bit of nutmeg. With a few easy steps, you can make a smooth, tasty soup that seems like it cooked for long hours.

Great for a dinner on a weeknight, this soup is quick to make in just 60 minutes, easy for beginners, and loaded with good stuff. Roasting the squash gives it a deep taste, while fresh garlic, onion, and parsley tie it all up into a dish that’s super yummy and free from dairy.

Look at the creamy butternut squash soup recipe below and give yourself a bowl of this warm, creamy treat tonight!

Kitchen Tools Needed:

• Blender
• Pot
• Knife
• Cutting Board
• Ladle

Instructions For Making Creamy Butternut Squash Soup:

• Preheat the oven to 200°C (400°F).
• Cut the butternut squash in half, scoop out the seeds, and brush the insides with olive oil.
• Place the squash halves on a baking sheet, cut side down, and roast in the oven for about 30-35 minutes until tender.
• In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
• Add minced garlic and cook for another minute, being careful not to burn it.
• Once the squash is roasted, scoop the flesh into the pot with the onion and garlic.
• Pour in the vegetable broth and coconut milk, then stir in nutmeg, salt, and pepper.
• Bring the mixture to a boil, then reduce heat and let simmer for about 10 minutes.
• Using a blender or immersion blender, puree the soup until smooth and creamy.
• Serve hot, garnished with fresh parsley.

Macros:

• Total Calories: 350kcal
• Carbs: 40g
• Proteins: 8g
• Fats: 18g