Best Soup Recipes: Simple Butternut Squash Soup
This creamy, comforting soup is perfect for chilly fall and winter days. A must-try in any soup recipes collection, with roasted squash, garlic, and ginger for warm, rich flavor.
Servings: 5
Ingredients
- 3 lb butternut squash
- 6 cups vegetable stock
- 1/2 cup coconut milk or coconut cream
- 6 garlic cloves or a whole head of garlic
- 0.4 oz ginger
- 2 Tbsp olive oil
- 1/4 tsp turmeric powder optional
- salt to taste
- black pepper to taste
Optional toppings
- toasted mixed seeds
- herbs of choice optional
Instructions
- Preheat oven to 400ºF/200ºC.
- Chop the butternut squash into 1–2 inch pieces and toss with 1 Tbsp oil and spices.
- Place garlic cloves in a small foil or parchment parcel and add to the tray with the squash (or roast a whole head of garlic).
- Roast everything 35–40 minutes until squash is tender and garlic is soft.
- Peel the squash after roasting.
- Blend roasted squash with stock, cream, garlic, ginger, remaining oil, and spices until smooth. Heat briefly if needed.
- Taste and adjust seasoning.
- Serve with toasted seeds or fresh herbs.
Nutrition
Serving: 1Serving | Calories: 222kcal | Carbohydrates: 25g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1365mg | Potassium: 1032mg | Fiber: 2g | Sugar: 10g | Vitamin A: 23771IU | Vitamin C: 26mg | Calcium: 68mg | Iron: 3mg