Warm up with this delightful butternut squash soup that’s perfect for any chilly day! It’s easy to make and packed with cozy fall flavors, ideal for family dinners or special occasions.
Total Time:1 hour
Ingredients
2–3 pounds butternut squash, peeled and cubed
2 large carrots, peeled and chopped
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk or cream
2 tablespoons olive oil
Salt, black pepper, and a pinch of nutmeg
Instructions
Preheat oven to 400°F. Toss cubed squash with olive oil, salt, and roast for 25–30 minutes until tender.
In a pot, sauté onion, carrots, and garlic over medium heat for 5–7 minutes.
Add roasted squash and vegetable broth; simmer for 15 minutes.
Blend until smooth, then stir in coconut milk and season to taste.
Serve warm with your favorite bread or garnishes.
Notes
For added flavor, roast the garlic with the squash!
This soup can be made ahead and tastes even better the next day. Enjoy!
