Description

This Butternut Squash Soup delivers a velvety texture and a naturally sweet, earthy flavor, providing comfort and nourishment, perfect for a healthy lifestyle.

Ingredients

Scale

1 large Butternut Squash
1 medium Yellow Onio
3 cloves Fresh Garlic
4 cups Vegetable Broth
1 cup Full-Fat Coconut Milk
1 inch Fresh Ginger
1 tsp Turmeric Powder
1 tsp Sea Salt
1/2 tsp Black Pepper
2 tbsp Extra Virgin Olive Oil

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Instructions

Prepare the Butternut Squash by peeling, halving, seeding, and cutting into one-inch cubes
Heat Extra Virgin Olive Oil in a large Dutch oven and sauté diced Yellow Onion until translucent
Add minced Fresh Garlic, grated Fresh Ginger, and Turmeric Powder, cooking for 60 seconds
Incorporate cubed Butternut Squash and Vegetable Broth, bring to a gentle boil, cover, and simmer for 20-25 minutes
Blend the soup until smooth using an immersion blender
Stir in Full-Fat Coconut Milk, taste and adjust seasoning with Sea Salt and Black Pepper
Serve and garnish with a swirl of coconut milk, pumpkin seeds, or parsley

Notes

For extra flavor, consider roasting the squash before combining it with the aromatics.

Prep Time: 20 mins
Cook Time: 25 mins
Category: Dinner
Method: Blending
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 210 kcal
Sugar: 6g
Sodium: 450mg
Fat: 12g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg