Easy 5 Ingredient Butternut Squash Soup
Creamy, cozy, and naturally dairy-free, this 5-ingredient butternut squash soup blends sweet squash with silky coconut milk for a weeknight-friendly bowl ready in about 45 minutes.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 3 lb butternut squash peeled, seeded, and cubed
- 1 count yellow onion chopped
- 4 cup low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp extra-virgin olive oil
Instructions
Preparation Steps
- Prep the squash by peeling, seeding, and cutting into 1-inch cubes. Chop the onion.
- Warm the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until soft and translucent, 5 to 7 minutes.
- Add the cubed squash and vegetable broth. Bring to a boil, then reduce heat to a simmer.
- Simmer uncovered until the squash is very tender, 20 to 25 minutes.
- Blend the soup until completely smooth using an immersion blender (or carefully in batches in a countertop blender).
- Stir in the coconut milk and warm through. Season to taste with salt and black pepper. If needed, thin with a splash of broth or water. Serve hot.
Notes
Garnish with toasted pepitas, a drizzle of coconut milk, and freshly cracked black pepper. For a richer soup, use more coconut milk; for a lighter soup, swap part of the coconut milk with broth. Chicken broth may be used instead of vegetable broth.