Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter (omit for vegan)
- 1/2 medium onion, chopped (sweet onions recommended)
- 3 cloves garlic, minced
- 4 pounds butternut squash, peeled, seeded, and cut into 1.5″ pieces (3 lbs if pre-cut)
- 1 large carrot, peeled and sliced
- 1 large Russet potato, peeled and diced
- 3 cups chicken or vegetable broth (plus more if needed)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 (13.5 ounce) can full-fat coconut milk (optional)
- Salt and pepper to taste
Instructions
- Sauté onions in oil and butter for 5 minutes until lightly browned.
- Add garlic, squash, carrot, potato, broth, cinnamon, and nutmeg.
- Bring to a boil, then simmer covered for 20 minutes until vegetables are tender.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in coconut milk and season with salt and pepper.
- Adjust consistency with more broth if needed.
Notes
- Use vegetable broth to keep the soup vegetarian.
- Russet potatoes help thicken the soup.
- Adjust coconut milk to taste—use half a can or omit entirely.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 5mg