Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prep the squash: Peel and cube the butternut squash.
- Sauté: In a large pot over medium heat, heat olive oil. Add onions and sauté until translucent. Stir in minced garlic and cook for another minute.
- Combine: Add cubed squash and vegetable broth; bring to a boil then simmer for about 20 minutes until the squash is tender.
- Blend: Remove from heat; cool slightly before blending until smooth using an immersion blender or standard blender.
- Final touches: Return blended soup to low heat, stir in coconut milk, cinnamon, and nutmeg. Adjust seasoning as desired.
- Serve: Ladle into bowls and enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg