Butternut Squash Soup
This Butternut Squash Soup is a rich, creamy, and healthy vegan soup made with roasted butternut squash, garlic, onion, and aromatic cumin. It’s perfect for a cozy meal, whether you're enjoying it for lunch or dinner. With a smooth texture and subtle sweetness, this soup is both nutritious and satisfying.
Equipment
- Large Pot
- Immersion blender (or regular blender)
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
- 1 medium butternut squash (about 2 pounds), peeled and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- Salt and pepper to taste
- ½ cup coconut milk (optional)
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until softened, about 5 minutes.
- Add cubed butternut squash and ground cumin, stir to combine.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for about 30 minutes, or until squash is tender.
- Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
- Stir in coconut milk if using, and season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
Macros:
- Total Calories: 250kcal
- Carbs: 30g
- Proteins: 5g
- Fats: 10g