Description
Warm up with this velvety butternut squash soup, a delightful blend of sweet and savory flavors, perfect for cozy evenings and gatherings.
Ingredients
Scale
- 1 medium butternut squash
- 1 medium yellow onion
- 3 cloves garlic
- 4 cups low-sodium vegetable stock
- 1 cup coconut milk
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
- 2 tbsp extra virgin olive oil
Instructions
- Peel and cube the butternut squash into 1-inch pieces. Chop the onion and mince the garlic.
- In a large pot, heat olive oil over medium heat. Sauté onions until translucent, about 5 minutes. Add minced garlic and cook for another minute.
- Stir in cubed butternut squash, cinnamon, and nutmeg until well coated.
- Pour in vegetable stock to cover ingredients by about an inch. Bring to a gentle boil then reduce heat to simmer for 20-25 minutes or until squash is tender.
- Blend the mixture using an immersion blender until smooth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Array