Description
A warm and creamy autumn squash soup perfect for chilly days.
Ingredients
Scale
- 2 cups butternut squash, peeled and diced
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 1 cup coconut milk
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a pot over medium heat.
- Sauté onion and garlic until soft.
- Add butternut squash and cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 20 minutes until squash is tender.
- Blend the soup until smooth.
- Stir in coconut milk, salt, pepper, and nutmeg.
- Heat through and serve warm.
Notes
- Adjust seasoning to taste.
- Garnish with pumpkin seeds if desired.
- This soup can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Autumn Squash Soup, Butternut Squash, Soup Recipe