Description
A warm and comforting soup made from butternut squash, coconut milk, and spices, perfect for chilly days.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 can (13.5 oz) coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp dry cumin
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 4 cups vegetable broth
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
- Add the cubed butternut squash, cumin, paprika, thyme, and rosemary. Stir to combine and cook for 5-7 minutes.
- Pour in the vegetable broth, bringing it to a boil. Reduce the heat, cover, and simmer until the squash is tender, about 20 minutes.
- Stir in the coconut milk, letting it simmer for an additional 5 minutes.
- Use an immersion blender to puree the soup until smooth.
- Season with salt and pepper to taste.
Notes
Garnish with fresh herbs if desired. Pairs well with crusty bread or a light salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 8g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: butternut squash, soup, vegetarian, fall recipes, comfort food
