Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: Pumpkin seeds and fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic; sauté for about 5 minutes until translucent.
- Stir in the cubed butternut squash, salt, and pepper. Cook for an additional 3 minutes.
- Pour in the vegetable broth until the squash is submerged. Bring to a gentle boil, then reduce heat and simmer for about 20 minutes until tender.
- Carefully blend the soup using an immersion blender or in batches with a stand blender until smooth.
- Stir in the coconut milk and adjust seasoning as desired before serving.
Notes
- For added sweetness, roast the butternut squash before blending.
- Experiment by adding spices like nutmeg or cinnamon for unique flavor variations.
- Top with toasted pumpkin seeds or a dollop of yogurt for extra texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 215
- Sugar: 4g
- Sodium: 362mg
- Fat: 11g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg