Are you looking for a quick dinner idea that's both healthy and bursting with flavor? Look no further! This blue lemon butternut squash soup recipe is a delicious and easy way to enjoy the autumnal sweetness of butternut squash with a surprising twist of bright, citrusy blue lemon. It's the perfect homemade cooking project for a chilly evening, and it's guaranteed to become one of your best recipes. This vibrant soup is not only incredibly tasty but also a fantastically healthy meal option, packed with nutrients. Get ready to impress your friends and family with this stunning and flavorful dish!
Ingredients:
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk (full-fat recommended)
- 1 blue lemon (or 1 regular lemon + a few drops of blue spirulina for color), zested and juiced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- Optional garnishes: toasted pepitas, fresh cilantro, a swirl of coconut cream
Instructions:
Get started: Preheat your oven to 400°F (200°C).
Roast the squash: Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until tender.
Sauté aromatics: While the squash is roasting, heat a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
Combine and simmer: Add the roasted butternut squash, vegetable broth, coconut milk, blue lemon zest, blue lemon juice, ginger, and nutmeg to the pot. Bring the mixture to a simmer, then reduce the heat and cook for 15-20 minutes, allowing the flavors to meld.
Blend to perfection: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. If the soup is too thick, add a little more vegetable broth to reach your desired consistency.
Season and serve: Return the soup to the pot and season with salt and pepper to taste. Ladle into bowls and garnish with your favorite toppings, such as toasted pepitas, fresh cilantro, or a swirl of coconut cream.
Tips for the Best Blue Lemon Butternut Squash Soup:
- Roasting the squash: Roasting the squash brings out its natural sweetness and adds a lovely depth of flavor to the soup. Don't skip this step!
- Blue lemon: If you can't find blue lemons, you can substitute a regular lemon and add a few drops of blue spirulina for color. The flavor will be slightly different, but still delicious.
- Coconut milk: Using full-fat coconut milk adds richness and creaminess to the soup. You can use light coconut milk, but the soup will be less creamy.
- Spice it up: If you like a little heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce.
Variations:
- Spicy butternut squash soup: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for a spicy kick.
- Apple butternut squash soup: Add 1/2 cup of diced apple to the pot along with the onion for a sweeter flavor.
- Ginger and curry butternut squash soup: Increase the ginger to 1 teaspoon and add 1/2 teaspoon of curry powder for a warming and aromatic soup.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Fat: 10-15g
- Protein: 5-7g
- Carbohydrates: 30-40g
- Fiber: 5-7g
This easy recipe is perfect for a weeknight meal or a special occasion. Enjoy this delicious and healthy blue lemon butternut squash soup! It's a guaranteed crowd-pleaser, and a fantastic addition to your collection of quick dinner ideas and healthy meal options. Happy cooking!