Butternut Squash Soup
This Butternut Squash Soup is one of my favorite fall recipes that I make every year. It's made in a single pot, and seasoned with onions, garlic, cayenne, cinnamon, nutmeg, and coconut milk.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1 medium butternut squash (about 3-4 lbs)
- 2 medium carrots (diced)
- 3 cups vegetable broth (or chicken broth or water)
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon ground cinnamon and nutmeg
- salt and pepper to taste
- 1 cup coconut milk (or 3 tablespoons butter or ½ cup heavy cream)
- 1-2 tablespoons fresh lemon juice
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic and cook for 4-5 minutes until softened.
- Add the butternut squash and carrots. Continue cooking for another 3-4 minutes.
- Add the vegetable broth, cinnamon, nutmeg, cayenne pepper, salt, and pepper. Bring to a boil, then reduce the heat, cover with a lid, and simmer for 20–25 minutes or until the squash is tender.
- Use an immersion blender (or transfer in batches to a regular blender) and blend until smooth.
- Stir in the coconut milk and lemon juice. Taste and add more cayenne pepper, cinnamon, nutmeg, salt, or pepper to taste. Enjoy!