Nothing quite says Fall like a hearty, warm homemade soup. This one is rich, creamy, and full of the best Fall flavors like cinnamon, nutmeg, sage, and squash.
If you’re looking for a recipe that’ll make your house smell AMAZING, here it is. This soup is hearty, smooth, and oh so yummy. It requires some prep work, but the finished product is definitely worth it. I recommend getting everything chopped and ready to go before you start cooking, because once you start it goes fast. And really, just getting it all ready to go is most of the work. After that, it practically cooks itself!
So, when you’re craving something warm and comforting and have a little time on your hands, give this soup a try. You’ll love it. Pinky swear.
Creamy Ginger Butternut Squash Soup
Servings: 8 people
Calories: 332kcal
Print Recipe
Equipment
- large dutch oven (minimum 5.5 quart)
Ingredients
- 1 butternut squash (4 pounds)
- 1 white onion chopped
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 2 tablespoons fresh sage chopped
- 2 tablespoons ginger
- 1 1/2 cups coconut milk
- 2 cups chicken stock
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 cups half and half
- 4 teaspoons salt
- 1 teaspoon pepper
Instructions
- Heat olive oil in a large dutch oven over medium-high heat and add onions, one tsp salt, and pepper. Cook until soft, about five minutes.
- Add garlic, sage, and ginger and cook for another three minutes.
- Add stock, coconut milk, squash, cinnamon, nutmeg, and the rest of the salt and stir. Bring to a boil then lower heat to medium, cover, and cook for thirty minutes, or until squash is fork-tender.
- Either use a hand blender or pour soup into a blender and blend until smooth. Blend in half and half and serve.
Nutrition
Calories: 332kcal | Carbohydrates: 35g | Protein: 5.7g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 22mg | Fiber: 6.3g | Sugar: 7.5g