Description
This vibrant Vegetarian Butternut Squash Soup offers a velvety texture and a comforting flavor profile that warms the body from the inside out. Combining nutrient-dense produce with anti-inflammatory spices, this recipe encapsulates the philosophy of food as our primary medicine while providing a satisfying experience without heavy creams or refined additives. Every spoonful delivers a concentrated dose of vitamins and antioxidants.
Ingredients
1 large Butternut Squash, peeled and cubed (about 3 pounds)
1 medium Yellow Onion, diced
4 cloves Garlic, minced
2 tablespoons Extra Virgin Olive Oil
4–5 cups Vegetable Broth, low-sodium
2 sprigs Fresh Sage
2 sprigs Fresh Thyme
1 tablespoon Maple Syrup
1/2 cup Full-Fat Coconut Milk (optional)
Sea Salt and Black Pepper to taste
Instructions
- Prepare the Vegetables: Peel and cube the butternut squash, dice the onion, and mince the garlic
- Sauté the Aromatics: Heat olive oil in a pot, add onion and sauté until translucent. Add garlic and cook until fragrant
- Roast or Sear the Squash: Add cubed butternut squash and stir to coat. Optionally, roast the squash in the oven before adding
- Simmer with Herbs: Add vegetable broth to cover the squash, along with sage, thyme, salt, pepper, and maple syrup. Bring to a boil, then simmer until tender
- Blend Until Smooth: Puree the soup using an immersion blender or in batches in a high-speed blender
- Add the Creamy Finish: Stir in coconut milk if using, adjust seasoning, and serve
Notes
Microwave the squash for two minutes to make it easier to peel.
If the soup is too thick, whisk in more broth to adjust the consistency.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210 kcal
- Sugar: 9g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg