Creamy Butternut Squash Soup
Roasted butternut squash blended into a silky, naturally sweet soup. Ready in 25 minutes with just six ingredients.
- Total time
- 25 min
- Servings
- 4
- Calories
- 182
- Protein
- 3g
Ingredients
- 3 pounds butternut squash, peeled and cubed
- 1 medium yellow onion, sliced
- 4 cups vegetable broth
- ½ cup coconut milk
- 4 leaves fresh sage leaves
- 1 pinch salt and black pepper to taste
Instructions
- 1
Heat 1 tbsp olive oil in a large pot over medium-high until shimmering, ~90 seconds.
- 2
Add squash and onion; cook 8 minutes, stirring occasionally, until onion softens and squash edges brown.
- 3
Pour in broth and add sage. Bring to a boil, then reduce heat to medium and simmer 12 minutes until squash is very tender.
- 4
Remove from heat. Discard sage. Blend soup using an immersion blender until completely smooth, ~90 seconds.
- 5
Stir in coconut milk. Season with salt and pepper to taste. Reheat gently for 2 minutes over medium if needed.
- 6
Ladle into bowls and serve hot.
Tools you’ll need
- large pot (5-quart minimum)
- cutting board
- chef's knife
- wooden spoon
- immersion blender
- ladle
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