Ingredients
Scale
- 1 medium butternut squash (about 2 lbs)
- 1 large yellow onion
- 3 cloves garlic
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp extra-virgin olive oil
- 1/2 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Halve the butternut squash and scoop out seeds.
- Drizzle olive oil on both halves and sprinkle with salt. Roast for about 45 minutes until tender.
- In a large pot over medium heat, sauté chopped onion in olive oil until translucent (about 5 minutes). Add minced garlic and cook for another minute.
- Scoop out roasted squash flesh into the pot and add vegetable broth along with cinnamon and nutmeg. Simmer for about 10 minutes.
- Blend the mixture until smooth using an immersion blender or regular blender, then stir in coconut milk gradually.
- Season to taste with salt and pepper before serving hot.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg