Description
A warm and comforting Butternut Squash Soup that captures the essence of fall with its sweet, smooth, and savory flavors. Made by sautéing butternut squash, onion, and garlic, then blending with almond milk to create a creamy, velvety texture perfect for chilly days.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium butternut squash, peeled, seeded, and cubed (about 3-4 cups)
- 1 yellow onion, chopped
- 2 cloves garlic, peeled and smashed
- 1 1/2 teaspoons salt, plus more to taste
- Chicken stock or vegetable stock, as needed
- 1 1/2 cups unsweetened almond milk (or regular milk)
Instructions
- Heat and Sauté: Heat a large skillet over medium-high heat. Add olive oil, cubed butternut squash, chopped onion, garlic cloves, and salt. Sauté the mixture until the squash is cooked through and lightly browned, approximately 12-15 minutes. If the mixture becomes too dry or starts sticking to the pan, add a few tablespoons of chicken or vegetable stock at a time to help it cook evenly.
- Blend the Soup: Transfer the cooked squash mixture to a blender. Pour in the almond milk and blend on high until very smooth, about 1-2 minutes.
- Season and Serve: Taste and adjust seasoning by adding more salt if needed. Serve the soup warm, optionally topping with your favorite garnishes or enjoying it simply on its own.
Notes
- This Butternut Squash Soup tastes like fall, offering a warm and sweet comfort perfect for cool, crisp days.
- Using almond milk keeps the soup creamy while making it lighter than traditional cream-based soups.
- Vegetarian and vegan-friendly when using vegetable stock and almond milk.
- To make it gluten free, ensure stock is gluten free.
- For extra depth, add a pinch of nutmeg or cinnamon while blending.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
