Description
A warm and creamy butternut squash soup that is perfect for fall.
Ingredients
Scale
- 2 butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add cubed butternut squash, stir for a few minutes.
- Pour in vegetable broth, bring to a boil.
- Reduce heat and simmer until squash is tender.
- Puree the soup with an immersion blender.
- Stir in coconut milk and season with salt and pepper.
- Serve hot, garnished with herbs if desired.
Notes
- This soup can be stored in the fridge for up to 4 days.
- It freezes well for up to 3 months.
- Add spices like nutmeg or cinnamon for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: butternut squash, soup, vegan soup, fall recipes