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Butternut Squash Bliss
A Creamy Coconut Dream
Fall is calling, and what better way to answer than with a bowl of Butternut Squash Bliss? This velvety smooth soup is packed with flavor, thanks to roasted butternut squash and a touch of creamy coconut milk. It’s the perfect cozy companion for a cool autumn evening.
Here’s what you’ll need to whip up this magical soup:
- 1 medium butternut squash (around 3 pounds) – peeled, seeded, and diced into cubes
- 1 tablespoon olive oil – to add richness
- 1 yellow onion, chopped – for a touch of sharpness
- 2 cloves of garlic, minced – don’t be shy, garlic lovers!
- 4 cups vegetable broth – the flavorful base
- 1 can (13.5 ounces) unsweetened coconut milk – for creamy sweetness (vegan options below!)
- 1 teaspoon ground ginger – for a warming touch
- ½ teaspoon ground nutmeg – another warm and cozy spice
- Salt and freshly ground black pepper – to taste, of course
- Fresh thyme leaves (optional, for garnish) – a little green goes a long way
Let’s get blending!
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper – for easy cleanup later.
- Toss those diced butternut squash cubes with olive oil, a pinch of salt, and a pinch of pepper. Spread them out evenly on the baking sheet and let them roast for 30-35 minutes. You’re looking for them to be tender and slightly browned – that’s where the flavor comes from!
- While the squash roasts, grab a large pot and heat up the olive oil over medium heat. Add the chopped onion and cook it for 5 minutes, or until it’s softened and translucent. Patience is key here!
- Once the onion is happy, toss in the minced garlic and cook for another minute. Let that garlicky goodness fill the air.
- Now comes the fun part! Add the roasted butternut squash, vegetable broth, coconut milk, ground ginger, and nutmeg to the pot. Bring it all to a boil, then reduce the heat and simmer for 10 minutes. Let the flavors meld and mingle.
- Time to get smooth and creamy! You have two options here. Use an immersion blender directly in the pot, or transfer the soup to a blender in batches and blend until it’s perfectly smooth.
- No matter which method you choose, once it’s blended, season the soup with salt and pepper to taste. You want that perfect balance of flavors.
- Now you get to enjoy your creation! Serve it hot, and if you’re feeling fancy, garnish it with a drizzle of coconut milk and some fresh thyme leaves.
Tips for extra Bliss:
- Want a thicker soup? Use a little less vegetable broth or puree half of the soup before returning it to the pot.
- No coconut milk? No problem! You can substitute it with heavy cream for a richer version, or use cashew cream for a vegan option.
- Feeling like things need a little kick? Add a pinch of red pepper flakes for a touch of heat.
There you have it! Butternut Squash Bliss, a creamy, flavorful soup that will warm you up from the inside out. Perfect for a cozy fall night or anytime you’re craving a delicious and comforting meal.