Description
Indulge in the velvety goodness of this Creamy Butternut Squash Soup, a sweet-savory delight perfect for cozy fall meals. This vegan-friendly soup is a comforting blend of butternut squash, coconut milk, and warming spices.
Ingredients
Units
Scale
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 cups vegetable broth
- 1 cup unsweetened coconut milk (or cream)
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- Optional: pumpkin seeds or a swirl of cream for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onion for 5 minutes, then add garlic and cook for another minute.
- Add cubed butternut squash and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 20-25 minutes, or until the squash is tender.
- Remove from heat and puree the soup with an immersion blender or carefully transfer to a blender in batches.
- Stir in coconut milk, nutmeg, salt, and pepper. Warm through on low heat.
- Ladle into bowls and garnish with pumpkin seeds or cream if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
