Description
A comforting and nutritious butternut squash soup packed with high protein, perfect for cozy nights.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup canned coconut milk
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 1 cup cooked lentils (for added protein)
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, ginger, and cinnamon.
- Bring to a boil, then reduce heat and simmer until squash is tender, about 20 minutes.
- Stir in coconut milk and cooked lentils.
- Blend the soup until smooth using an immersion blender or regular blender.
- Season with salt and pepper to taste.
- Serve warm and enjoy!
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 5 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg