Per serving · Approximate values estimated by AI
Quick & Easy Butternut Squash Soup
80% authentic · American
A simplified butternut squash soup recipe that uses pre-cut squash for a faster, weeknight-friendly meal.
Ingredients
- Pre-cut butternut squash cubes2 lbs
- Vegetable broth4 cups
- Ginger1 teaspoon, grated
- Coconut milk (full fat)1/2 cup
- Olive oil1 tablespoon
- Saltto taste
- Black pepperto taste
- Pumpkin seedsfor garnish
Steps
- 1
Heat olive oil in a large pot over medium heat. Add the grated ginger and sauté for 30 seconds until fragrant.
- 2
Add the butternut squash cubes and vegetable broth. Bring to a boil, then reduce heat and simmer until squash is fork-tender, about 15-20 minutes.
- 3
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer to a regular blender.
- 4
Stir in the coconut milk. Heat gently until warmed through, do not boil.
- 5
Season with salt and black pepper to taste.
- 6
Serve hot, garnished with toasted pumpkin seeds.
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