Dive into a bowl of warmth and comfort with our Butternut Squash Coconut Orzo Soup—a vegan and gluten-free delight that’s perfect for any occasion! This creamy, flavorful soup combines the sweet, nutty essence of butternut squash with rich coconut milk, creating a dish that’s not only delicious but also nourishing. With just 40 minutes from prep to table, you’ll find yourself savoring each spoonful in no time. Ready to elevate your soup game? Keep reading for the full recipe and tips to make this culinary masterpiece!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan, Gluten Free
Serves: 6 servings
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 cup orzo pasta
- 1 can coconut milk
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Begin by preparing the butternut squash. Carefully peel the squash using a vegetable peeler, then cut it in half lengthwise. Remove the seeds with a spoon and dice the flesh into small, even cubes to ensure even cooking.
- Chop the onion finely and mince the garlic cloves. Set these aside with the diced butternut squash.
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion. Sauté the onion for about 5 minutes, or until it becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional minute, stirring frequently to prevent the garlic from burning.
- Next, add the diced butternut squash to the pot. Stir to combine with the onion and garlic, allowing the squash to cook for about 5 minutes. This will help enhance its flavor.
- Pour in 4 cups of vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Allow it to simmer for about 10 minutes, or until the squash is tender when pierced with a fork.
- After the squash is tender, add 1 cup of orzo pasta to the pot. Stir well to combine, and continue to simmer for an additional 8-10 minutes, or until the orzo is cooked al dente.
- Once the orzo is cooked, stir in 1 can of coconut milk. Mix well until the soup is creamy and smooth. If the soup is too thick, you can add a little more vegetable broth or water to reach your desired consistency.
- Season the soup with salt and pepper to taste. Stir well and let it simmer for another 2-3 minutes to heat through.
- Remove the pot from heat. Allow the soup to cool slightly before serving. You can garnish with fresh herbs like cilantro or parsley if desired.
- Serve the butternut squash coconut orzo soup hot, and enjoy this comforting vegan and gluten-free dish!
Tips
- Prep Ahead: To save time, you can peel and dice the butternut squash a day in advance. Store it in an airtight container in the refrigerator until you’re ready to cook.
- Flavor Boost: For an extra depth of flavor, consider adding a pinch of nutmeg or a dash of cayenne pepper to the soup while it simmers. It’ll elevate the taste profile and add a subtle warmth.
- Vegetable Variations: Feel free to add other vegetables like carrots or spinach for added nutrition and color. Just chop them into small pieces and add them along with the butternut squash.
- Creamy Consistency: If you prefer a thicker soup, blend a portion of the soup after adding the coconut milk. This will give you a creamy texture while still retaining some chunky pieces.
- Serving Suggestions: Garnish with fresh herbs like cilantro or parsley, and serve with a slice of crusty gluten-free bread for a complete meal.
- Storage Tips: Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of vegetable broth if the soup thickens too much.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 0mg
