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Creamy butternut squash soup in a bowl, topped with cream, basil, and pepper, served with a piece of toasted bread.

Creamy Butternut Squash Soup

A warm and velvety soup perfect for cozy days, blending roasted butternut squash with coconut milk and cinnamon for a comforting flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 cups
Course: Soup
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 large butternut squash, peeled and cubed
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
Oils & Liquids
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 1/2 cup coconut milk
  • 1/2 teaspoon ground cinnamon

Method
 

  1. Peel and cube the butternut squash; chop onion and mince garlic.
  2. Heat olive oil in a large pot; sauté onions and garlic for 5 minutes.
  3. Add squash and broth; bring to a boil, then simmer for 20 minutes.
  4. Puree the soup until smooth; stir in coconut milk and cinnamon.
  5. Simmer for 5 minutes; serve warm.

Notes

For extra flavor, garnish with a drizzle of coconut milk or toasted pumpkin seeds.