Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and diced
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp extra virgin olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Prep the ingredients by peeling and dicing the butternut squash into uniform pieces. Chop the onion and mince the garlic.
- In a large pot over medium heat, add olive oil and sauté the onions until translucent (about 5 minutes).
- Add the diced butternut squash and minced garlic; stir for about 2–3 minutes.
- Pour in vegetable broth until it just covers the mixture; add cinnamon, nutmeg, salt, and pepper. Simmer gently for about 20 minutes until the squash is tender.
- Using an immersion blender or regular blender, puree until smooth.
- Stir in coconut milk; taste and adjust seasoning if necessary.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- Store leftovers in an airtight container for up to 3 days.
- Garnish with roasted pumpkin seeds or a drizzle of coconut cream.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg