Description
A creamy, comforting Butternut Squash Soup packed with cozy fall flavors and made easily in one pot.
Ingredients
1 medium butternut squash, peeled and cubed
1 medium onion, diced
2 carrots, chopped
2 garlic cloves, minced
3 cups vegetable broth
1 cup coconut milk
2 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
Pinch of nutmeg or cinnamon
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic; sauté until translucent.
3. Add squash and carrots; stir for 2 minutes.
4. Pour in vegetable broth and bring to a boil.
5. Reduce heat and simmer 25 minutes until squash is tender.
6. Blend until smooth.
7. Stir in coconut milk and season with salt, pepper, and nutmeg.
8. Serve warm and garnish with herbs or seeds.
Notes
You can freeze leftovers for up to 3 months.
For extra creaminess, blend longer or add a drizzle of cream before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Butternut Squash Soup, Fall Soup, Easy Soup Recipe