Healthy Butternut Squash Soup with simple ingredients, in one pot and in 30 minutes. The creamy goodness and warm spices are so comforting on a chilly fall or winter day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup and Stew
- Method: Stove
- Cuisine: North American
- 3 lbs butternut squash, peeled and cut into 2″ cubes (9 cups)
- 1 large onion, coarsely chopped
- 15 oz can coconut milk, full fat
- 2 cups vegetable broth, low sodium
- 1 tbsp oil, for frying
- 1/2 tsp curry powder
- 1/2 tsp thyme, dried
- 1/4 tsp ginger, dried
- 1 tsp salt
- Ground black pepper, to taste
- Preheat large heavy bottom pot or dutch oven on medium heat and add oil. Add onion and cook for 4 minutes, stirring occasionally.
- Add curry powder, thyme, ginger and cook for 30 seconds, stirring frequently.
- Add butternut squash, coconut milk, stock, salt and pepper.
- Bring to a boil, reduce heat to low-medium, cover and cook for 15 minutes until squash has softened.
- Using an immersion blender, puree soup until smooth and silky.
- Serve hot with whole grain toast, a bit of plain yogurt and maybe pumpkin seeds.
Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
- You can substitute coconut milk with regular or almond milk but do not add it to cook. Instead add 1 cup before pureeing.
- For broth, I use organic vegetable bouillon cubes.
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