Butternut Squash Soup [ 45 min ]
This Creamy Autumn Butternut Squash Soup is a rich and comforting bowl of goodness. The sweet and nutty flavors of the butternut squash are perfectly complemented by the earthy spices of cinnamon and nutmeg, creating a harmonious and inviting flavor profile. With a velvety texture thanks to the coconut milk, this soup is not only delicious but also nourishing. It's an ideal meal to enjoy during the cooler months, promising warmth and satisfaction in every spoonful. Plus, it's quick and easy to prepare, making it perfect for a cozy weekday dinner.
Ingrédients
- 1 large butternut squash, peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh thyme leaves
- 1/4 cup pumpkin seeds (optional, for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, sauté until translucent, about 5 minutes.
- Add the cubed butternut squash, cinnamon, nutmeg, salt, and pepper. Sauté for another 5 minutes.
- Pour in the vegetable broth, bring to a boil, then reduce to a simmer. Cover and cook until the squash is tender, about 20 minutes.
- Using a food processor, blend the soup in batches until smooth.
- Return the soup to the pot, stir in the coconut milk, and simmer for an additional 5 minutes.
- Serve hot, garnished with fresh thyme leaves and pumpkin seeds.
Nutrition
Serving: 100gCalories: 180kcalCarbohydrates: 25gProtéines: 3gFat: 8gSucre: 6g
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