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butternut-squash-soup-with-coconut-milk

Butternut Squash Soup With Coconut Milk

A creamy, comforting soup perfect for chilly days.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 1 large butternut squash peeled, seeded, and cubed
  • 1 can coconut milk
  • 2 cups vegetable broth
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • to taste salt and pepper

Instructions 

  1. 1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, and sauté until softened.
  2. 2. Add the cubed butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer until squash is tender, about 20 minutes.
  3. 3. Remove from heat and let cool slightly. Use a blender to puree the soup until smooth.
  4. 4. Return the soup to the pot, stir in the coconut milk, and heat through. Season with salt and pepper to taste.
  5. 5. Serve hot, garnished with a drizzle of coconut milk or a sprinkle of fresh herbs if desired.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Sodium: 400mg | Potassium: 500mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10000IU | Vitamin C: 30mg | Calcium: 60mg | Iron: 2mg

Keywords

Butternut Squash, Coconut Milk, Comfort Food
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