Autumn Butternut Squash Soup [ 40 min ]
Autumn Butternut Squash Soup is not only a feast for the eyes with its vibrant orange hue, but it also offers the comforting flavors of fall in each spoonful. This velvety soup is spiced with warm notes of cumin, cinnamon, and nutmeg, balanced by the creaminess of coconut milk. Perfect for chilly days, it makes for a delightful starter or a light meal, promising to envelop you in warmth and comfort.
Ingrédients
- 1 medium butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup coconut milk
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and garlic, sauté until the onion is translucent, about 5 minutes.
- Add the diced butternut squash, ground cumin, ground cinnamon, and ground nutmeg. Cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, until the butternut squash is tender.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return it to the pot.
- Stir in the coconut milk and simmer for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped fresh parsley if desired.
Nutrition
Serving: 100gCalories: 180kcalCarbohydrates: 25gProtéines: 3gFat: 8gSucre: 8g
Tried this recipe?Let us know how it was!