Description
Indulge in this velvety butternut squash soup, perfectly balanced with savory herbs and coconut milk. It’s the ultimate comfort dish for chilly nights.
Ingredients
Scale
- 1 medium butternut squash (about 2 pounds), peeled and diced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tsp olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare Your Ingredients: Peel and dice the butternut squash into bite-sized pieces. Chop the onion and mince the garlic.
- Sauté Vegetables: In a large pot over medium heat, add olive oil. Sauté the chopped onion and minced garlic until softened and fragrant, about 3 minutes.
- Combine with Broth: Add the diced butternut squash and pour in vegetable broth. Bring to a boil before reducing heat to simmer. Cook for 20-25 minutes until the squash is tender.
- Blend Until Smooth: Using an immersion blender or transferring to a regular blender, blend the mixture until smooth and creamy.
- Stir in Coconut Milk: Return to low heat and stir in coconut milk until well combined. Season with salt and pepper to taste. Simmer for another 5 minutes before serving.
- Serve & Garnish: Transfer to bowls and garnish with fresh herbs or croutons if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For a lighter version, substitute turkey sausage for added flavor without excess fat. Feel free to add kale or spinach towards the end of cooking for extra nutrients. This soup can be stored in an airtight container in the fridge for up to five days or frozen for up to three months (without adding coconut milk).