Description
A creamy and comforting butternut squash soup perfect for chilly days.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground nutmeg
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add butternut squash and cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer until squash is tender.
- Blend the soup until smooth.
- Stir in coconut milk, salt, pepper, and nutmeg.
- Serve warm.
Notes
- Store leftovers in the fridge for up to 3 days.
- Freeze for longer storage.
- Garnish with roasted seeds or herbs if desired.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg