Butternut Squash Soup
A creamy and flavorful butternut squash soup, perfect for chilly days and packed with nutrition.
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Servings: 4 servings
Calories: 200kcal
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tsp ground ginger
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh thyme for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add cubed butternut squash and ginger, cooking for 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for 20 minutes, or until squash is tender.
- Remove from heat and let cool slightly.
- Use an immersion blender to puree the soup until smooth.
- Stir in coconut milk, and season with salt and pepper to taste.
- Return to heat for a few minutes, then serve hot, garnished with thyme.
Nutrition
Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Fiber: 5g