Description
A delightful and velvety soup perfect for autumn days, packed with nourishing flavors and a smooth texture.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: pinch of nutmeg or cinnamon
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
- Add the diced butternut squash to the pot, stirring to combine. Cook for about 5 minutes, allowing the squash to soften slightly.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the squash is tender.
- Using an immersion blender, puree the soup until smooth. For a blender, carefully transfer the soup in batches to avoid splattering. Stir in the coconut milk and season with salt, pepper, and optional spices like nutmeg or cinnamon. Heat through and serve warm.
Notes
Serve with a drizzle of olive oil and fresh herbs. Pairs well with crusty bread or a green salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg