Description
A warm and comforting soup perfect for chilly autumn evenings. Packed with seasonal vegetables and rich flavors, it’s an easy weeknight meal.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 butternut squash, peeled and cubed
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp ground cumin
- Salt and pepper to taste
- 1 cup coconut milk
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5 minutes until softened.
- Stir in garlic and cook for 30 seconds.
- Add butternut squash, vegetable broth, thyme, cumin, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes until squash is tender.
- Blend soup until smooth using an immersion blender.
- Stir in coconut milk and simmer for 5 more minutes.
- Garnish with fresh parsley before serving.
Notes
- Store leftovers in the fridge for up to 3 days.
- Freeze for up to 2 months.
- Add a splash of lemon juice for extra brightness.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg