Ingredients
Scale
- 1 medium butternut squash (about 2 lbs or 900 g), peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups (960 ml) vegetable broth
- 1 cup (240 ml) coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent.
- Add the diced butternut squash and cook for about 5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes or until the squash is tender.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
- Stir in the coconut milk, nutmeg, and cinnamon. Season with salt and pepper to taste. Heat through before serving.
Notes
- For added flavor, consider roasting the squash before adding it to the soup.
- Top with a swirl of coconut milk or fresh herbs for garnish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 0 mg
Keywords: butternut squash soup, creamy soup, comfort food