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Description
A creamy and comforting butternut squash soup, perfect for chilly days.
Ingredients
Scale
- 1 medium butternut squash (peeled, seeded, and cubed)
- 1 tbsp olive oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp ground cumin
- 1/4 tsp ground nutmeg
- 1/2 cup coconut milk
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add butternut squash, broth, salt, pepper, cumin, and nutmeg. Bring to a boil.
- Reduce heat and simmer for 20 minutes or until squash is tender.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in coconut milk and adjust seasoning if needed.
- Serve warm.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Garnish with roasted pumpkin seeds for extra crunch.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg