Ingredients
Scale
- 2 cups butternut squash, cubed
- 1 cup carrots, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp cinnamon
- ½ tsp nutmeg
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- Prep your veggies: Peel and cube the butternut squash, dice the onion, and slice the carrots.
- Sauté aromatics: In a large pot over medium heat, add olive oil and sauté the onion until translucent. Stir in minced garlic until fragrant.
- Add vegetables: Incorporate butternut squash and carrots, cooking for about 5-7 minutes until slightly softened.
- Pour in broth & spices: Add vegetable broth to cover veggies, then stir in cinnamon, nutmeg, salt, and pepper.
- Simmer: Bring to a gentle boil, reduce heat to low, and simmer uncovered for 20-25 minutes until veggies are tender.
- Blend until smooth: Use an immersion blender or regular blender to puree the soup until creamy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg