Ingredients and Weight:
- Butternut squash (peeled and cubed): 2.5 lbs (1.13 kg)
- Onion (chopped): 1 large (about 10 oz/280 g)
- Garlic (minced): 4 cloves (about 1 oz/25 g)
- Vegetable broth: 4 cups (1 liter)
- Canned coconut milk (full-fat): 1 can (13.5 oz/398 ml)
- Maple syrup: 2 tbsp
- Ground cumin: 1 tsp
- Ground cinnamon: 1/2 tsp
- Nutmeg: 1/4 tsp (optional)
- Salt and black pepper: To taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil.
- Add the onion and garlic to the pot and cook until softened, about 5 minutes.
- Stir in the butternut squash, vegetable broth, coconut milk, maple syrup, cumin, cinnamon, and nutmeg (if using).
- Bring to a boil, then reduce heat to low, cover, and simmer until the butternut squash is tender and the soup has thickened, about 30-35 minutes.
- Use an immersion blender or transfer the soup to a regular blender and puree until smooth and creamy.
- Season to taste with salt and black pepper.
Nutritional Information:
- Calories: 250 per serving (8 servings)
- Fat: 12g
- Carbohydrates: 35g
- Protein: 4g
- Fiber: 5g
Dish Characteristics:
- Velvety smooth and creamy
- Nutty and slightly sweet
- Warm and comforting
- Perfect for a cold day or as a starter
User Comments:
- "This soup is so delicious and easy to make! The butternut squash and coconut milk make it creamy and flavorful."
- "I love the hint of maple syrup in this soup. It adds a touch of sweetness without being overwhelming."
- "I've made this soup several times now and it's always a hit with my guests."
Special Precautions and Tips:
- If you don't have butternut squash on hand, you can substitute pumpkin or sweet potatoes.
- For a richer flavor, roast the butternut squash before adding it to the soup.
- If the soup is too thick for your taste, add more vegetable broth or coconut milk.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
