Description
This creamy butternut squash soup is rich, flavorful, and perfect for fall. It’s an easy recipe that can be made in under an hour.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 4 cups butternut squash, peeled and cubed
- 4 cups vegetable broth
- 1 cup coconut milk
- salt to taste
- pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and sauté until translucent.
- Add minced garlic and ground ginger, cook for another minute.
- Add the cubed butternut squash and vegetable broth, bring to a boil.
- Reduce heat and simmer until squash is tender, about 20 minutes.
- Blend the soup until smooth, then stir in coconut milk.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
- This soup can be stored in the refrigerator for up to 5 days.
- Freezing the soup is also a great option for meal prep.
- Top with roasted pumpkin seeds for added crunch!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg