Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tbsp olive oil
Instructions
- Peel and cube the butternut squash into 1-inch pieces. Chop the onion and mince the garlic.
- Heat olive oil in a large pot over medium heat. Sauté the onion until translucent (about 5 minutes) then add garlic and cook until fragrant.
- Stir in the cubed squash, cinnamon, and nutmeg; mix for about 2 minutes.
- Pour in the vegetable broth, bring to a gentle simmer, then reduce heat to low once boiling.
- After simmering for 20 minutes or until squash is tender, stir in coconut milk and blend using an immersion blender until smooth. Adjust seasoning as needed.
- Serve warm, garnished with toasted pumpkin seeds or coconut cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 160
- Sugar: 6g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg