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A top view of a butternut squash soup served on a white plate placed on a blue surface
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Creamy Homemade Butternut Squash Soup

Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Sides
Servings: 4 - 6 Servings
Calories: 392kcal
Author: Beginner Food

Ingredients

  • 1/2 yellow onion
  • 1 whole butternut squash
  • 1 can coconut milk
  • 1 teaspoon ginger powder
  • 1 teaspoon cinnamon
  • 2 cups chicken broth
  • 2 tablespoon olive oil
  • 1 heavy pinch salt

Instructions

  • Preheat oven to 350°F
  • Wash the  butternut squash
  • Cut in half the long way
  • Dice the onion
  • Add the squash and onion to baking sheet
  • Coat with olive oil, salt, and cinnamon, ginger
  • Bake for 1 hour
  • Add to blender with the broth 3/4th of the coconut milk
  • Blend on high
  • Dish out and drizzle with some of the leftover coconut milk

Nutrition

Calories: 392kcal | Carbohydrates: 30g | Protein: 5g | Fat: 31g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 459mg | Potassium: 973mg | Fiber: 7g | Sugar: 9g | Vitamin A: 19936IU | Vitamin C: 43mg | Calcium: 120mg | Iron: 3mg