Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- Prep your ingredients by peeling and cubing the butternut squash.
- In a large pot, heat olive oil over medium heat. Sauté onions until translucent, then add minced garlic and cook for an additional minute.
- Add the cubed squash and vegetable broth to the pot. Bring to a simmer and let cook for about 20-25 minutes or until the squash is fork-tender.
- Stir in cinnamon, nutmeg, salt, and pepper. Blend the mixture until smooth using an immersion blender or a standard blender in batches.
- Stir in coconut milk until well combined. Adjust seasoning if needed before serving.
Notes
- For a richer flavor, consider roasting the butternut squash before adding it to the soup.
- Add a pinch of ginger for extra warmth or top with pumpkin seeds for crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: Global
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 5g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg