Butternut Squash Soup
This creamy Butternut Squash Soup is the perfect comfort food! It's easy to make this vegetarian soup both vegan and dairy-free, too!
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow or white onion diced small
- 4 garlic cloves minced
- 1 medium butternut squash peeled and cut into small cubes (Approx. 3 pound squash)
- 1 large russet or Idaho potato peeled and cut into small cubes
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 4 cups vegetable broth
- 1 cup canned coconut milk or heavy cream, stirred, plus extra as garnish
Instructions
- In a large pot or dutch oven, heat olive oil over medium-low heat.
- Add chopped onion and saute for 7-8 minutes until softened and translucent.
- Add the garlic and cook 1-2 minutes until fragrant.
- Mix in the butternut squash, potato, salt and vegetable broth. Mix everything together, bring to a boil over high heat, then reduce to medium and simmer partially covered for 35 minutes.
- Turn off the heat and mix in the coconut milk. Allow to cool for 10 minutes,
- Carefully use a ladle and transfer the soup mixture (in batches) to a blender and blend until smooth.
- Transfer all the blended soup back to the pot and stir together.
- Taste and adjust salt and pepper if needed.
- Serve with a drizzle of coconut milk, roasted, salted nuts or seeds, and chopped parsley.
Notes
This soup is on the thicker side, but you could easily add an extra 1-2 cups of (room temperature) vegetable broth during the blending stage if you prefer a thinner soup. This means this soup can make 4-6 servings, depending on how you like your texture.
Nutrition
Serving: 1 bowl | Calories: 296kcal | Carbohydrates: 40.5g | Protein: 4.7g | Fat: 15.5g | Sodium: 705.9mg | Fiber: 4.9g | Sugar: 7g
Servings: 4 -6 servings
Calories: 296kcal