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Velvety Coconut Butternut Soup | 35-Min Cozy Fall Family Bowl

Easy Coconut Butternut Squash Soup 35 Min Cozy Fall

Coconut butternut squash soup is a creamy dairy free squash recipe perfect for cozy fall family dinners. Try this velvety 35 minute bowl today.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Quick Dinner Recipes
Cuisine: American
Calories: 285

Ingredients
  

  • 2 lb butternut squash cubed
  • 2 tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1 can coconut milk
  • 1 tsp ground cumin
  • 1/2 tsp ground ginger
  • 1/4 tsp cayenne pepper
  • Salt and pepper to taste
  • 2 tbsp fresh sage chopped
  • 1 tbsp maple syrup
  • Juice of 1 lime

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Add diced onion and cook for 3-4 minutes until softened and fragrant, stirring occasionally.
  2. Add minced garlic and cook for 1 minute more until the kitchen smells amazing. Stir constantly to prevent garlic from browning.
  3. Add cubed butternut squash and vegetable broth to the pot and bring to a boil. Reduce heat to medium and simmer for 12-15 minutes until the squash is completely fork-tender.
  4. Pour in the coconut milk and add cumin, ginger, and cayenne pepper to create this coconut butternut squash soup recipe. Stir well to combine all spices evenly throughout.
  5. Use an immersion blender to puree the soup until smooth and creamy, or carefully transfer to a regular blender in batches. Work in two batches to avoid overfilling.
  6. Stir in maple syrup, lime juice, fresh sage, and salt and pepper to taste. Simmer for 2 minutes to let flavors meld together beautifully.
  7. Ladle the creamy butternut soup into bowls and serve immediately with crusty bread or grilled cheese. Drizzle with extra sage if desired.