Oh, let me tell you about one of my absolute favorite cozy dishes: Butternut Squash Soup with Coconut Milk! There’s just something magical about this creamy, vibrant-orange soup that wraps around you like a warm hug on a chilly evening. I remember the first time I made it—there was a storm brewing outside, and I could hear the rain pattering against the window while the kitchen filled with the sweet, nutty aroma of roasted butternut squash. I brought a steaming bowl to my couch, snuggled up with a blanket, and found pure happiness in that moment.
This soup is not only delicious but also easy to make, perfect for both seasoned chefs and those just starting their culinary journey. The addition of coconut milk gives it a subtly sweet and creamy texture that you will crave. Plus, it’s vibrant and colorful, making it a feast for the eyes as well as the palate!
What’s in Butternut Squash Soup with Coconut Milk?
Butternut Squash: The star of the show! This sweet squash is packed with vitamins A and C. I always opt for a medium-sized one, about 2-3 pounds, as it’s just the right amount for a warming soup.
Coconut Milk: This gives the soup its creamy consistency and rich flavor. I prefer using full-fat coconut milk for that extra indulgence; the brand Thai Kitchen never disappoints!
Onion: A staple in many dishes, onions add a lovely sweetness and savory flavor profile. I tend to use yellow onions because they become beautifully caramelized when sautéed.
Garlic: A smattering of minced garlic brings a robust flavor that elevates the dish. Fresh garlic is always my go-to; it really makes a difference!
Ginger: Fresh ginger provides a lovely warmth and zest. It also pairs beautifully with the butternut squash. Plus, it has anti-inflammatory properties—win-win!
Vegetable Broth: This is the liquid gold that ties everything together. I like to use low-sodium vegetable broth so I can control the saltiness.
Spices (Cinnamon, Nutmeg, and Cumin): A warm blend of spices not only complements the sweetness of the squash but also gives it an inviting depth of flavor. I add cinnamon and nutmeg for warmth and a sprinkle of cumin for a hint of earthiness.
Is Butternut Squash Soup with Coconut Milk Good for You?
Absolutely! This soup is not just comforting; it also comes loaded with good-for-you nutrients.
Butternut Squash: Full of vitamins A and C, this squash supports your immune system and is great for your skin.
Coconut Milk: While it does contain fat, it’s the healthy kind (medium-chain triglycerides) that can help boost your energy. Just be mindful of portion sizes!
Ginger: This wonder root is well-known for its health benefits, especially in aiding digestion and reducing inflammation.
However, remember that moderation is key due to the higher fat content from coconut milk. If you’re watching your intake, you can always substitute with a lighter version or reduce the amount used.
Ingredients:
– 1 medium-sized Butternut Squash (about 2-3 pounds)
– 1 can (13.5 oz) Coconut Milk (full-fat recommended)
– 1 large Onion, chopped
– 3 cloves Garlic, minced
– 1 inch piece of Ginger, grated
– 4 cups Vegetable Broth (low-sodium)
– 1 teaspoon Ground Cinnamon
– 1/2 teaspoon Ground Nutmeg
– 1 teaspoon Ground Cumin
– Olive oil for sautéing
– Salt and Pepper to taste
*Serves 4-6*
How to Make Butternut Squash Soup with Coconut Milk?
1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and place it cut-side up on a baking sheet. Drizzle with a little olive oil, and sprinkle with salt and pepper. Roast for about 30-35 minutes until tender and caramelized.
2. While the squash is roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the vegetable broth, cinnamon, nutmeg, and cumin to the pot. Bring the mixture to a simmer.
5. Once the butternut squash is cooked, let it cool for a few minutes before scooping the flesh out into the pot. Mix everything together.
6. Pour in the coconut milk and stir well. Use an immersion blender to blend the soup until smooth. If you don’t have one, you can also do this in batches in a regular blender—just be careful with the hot liquid!
7. Taste and adjust seasoning with salt and pepper as needed.
8. Ladle the soup into bowls and enjoy with a dash of extra coconut milk or a sprinkle of roasted pumpkin seeds on top!
Soup-er Tips and Tricks
– For an extra layer of flavor, consider adding a splash of lime juice or a tablespoon of maple syrup to balance the sweetness.
– Feel free to experiment with toppings! I love adding freshly chopped cilantro or croutons for some crunch.
– If you want a bit of heat, a pinch of red pepper flakes can spice things up!
– This soup freezes beautifully, so double the recipe and save some for those busy weeks ahead.
I really hope you give this Butternut Squash Soup with Coconut Milk a try. It has a way of making even the dreariest days feel bright and cheerful! If you do make it, don’t forget to let me know how it turns out. Happy cooking, my friend!