Ingredients
Scale
- 1 medium butternut squash (about 2 pounds), peeled and cubed
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Peel and cube the butternut squash into bite-sized pieces.
- In a large pot over medium heat, drizzle olive oil and sauté onions and garlic until fragrant and translucent (about 5 minutes).
- Add cubed squash, ginger, cinnamon, nutmeg, salt, and pepper; stir to combine.
- Pour in vegetable broth until the squash is submerged; bring to a gentle boil, then reduce heat and simmer for about 20 minutes until tender.
- Blend the mixture using an immersion blender until smooth. Stir in coconut milk and adjust seasoning if needed.
- Serve hot, garnished with fresh herbs or roasted pumpkin seeds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg