Description
A warm and comforting creamy butternut squash soup perfect for fall.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add cubed butternut squash, vegetable broth, nutmeg, and cinnamon.
- Bring to a boil, then reduce heat and simmer until squash is tender.
- Blend the soup until smooth, then stir in coconut milk.
- Season with salt and pepper to taste.
- Serve warm and enjoy!
Notes
- For a spicier version, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 5 days.
- Garnish with pumpkin seeds or a drizzle of coconut milk for presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg