Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 large butternut squash, halved; 1 onion, diced; 3 cloves garlic; 1 inch fresh ginger, grated; 4 cups vegetable broth; 1 can coconut cream; 2 tbsp olive oil; ½ tsp nutmeg; pepitas and cream to garnish; salt to taste

Silky roasted butternut squash soup with a touch of ginger and coconut cream — warming and naturally sweet.

Total time

70 min

Prep

15 min

Cook

55 min

Difficulty

easy

Cuisine

American

comfortsoupvegetarianvegan

Ingredients

1 largebutternut squash, halved

1onion, diced

3 clovesgarlic

1 inchfresh ginger, grated

4 cupsvegetable broth

1 cancoconut cream

2 tbspolive oil

½ tspnutmeg

pepitas and creamto garnish

saltto taste

Instructions

Roast squash cut-side down at 400°F for 45 min; scoop out flesh.

Sauté onion, garlic, and ginger in oil; add squash and broth. Simmer 10 min.

Blend until smooth; stir in coconut cream and nutmeg.

Season; serve garnished with pepitas and a swirl of cream.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

105

Protein

1.6g

Fat

Carbs

5.6g

Fiber

0.8g

Sodium

902mg

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