Description
A warm and comforting soup made with seasonal squash, perfect for autumn.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
- 1/2 cup coconut milk
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic. Cook until soft, about 5 minutes.
- Add squash, cumin, and cinnamon. Stir for 2 minutes.
- Pour in vegetable broth. Bring to a boil.
- Reduce heat and simmer for 20 minutes or until squash is tender.
- Blend the soup until smooth using an immersion blender.
- Stir in coconut milk. Season with salt and pepper.
- Serve warm.
Notes
- Use an immersion blender for a smoother texture.
- Adjust spices to taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: autumn, squash, soup, vegetarian, easy