Ingredients
Scale
- 1 medium butternut squash (about 2 pounds), peeled and diced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tsp ground cumin
- 1/2 tsp ground nutmeg
- Salt & pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare the Ingredients: Peel and dice the butternut squash, chop the onion, and mince the garlic.
- Sauté the Aromatics: In a large pot over medium heat, add olive oil. Sauté onion and garlic until translucent (about 5 minutes).
- Cook the Squash: Add diced butternut squash, salt, pepper, cumin, and nutmeg; stir for two minutes.
- Add Broth: Pour in vegetable broth to cover veggies. Simmer until squash is tender (about 20 minutes).
- Blend: Let cool slightly, then blend until smooth using an immersion blender or regular blender.
- Serve: Ladle into bowls and garnish with fresh herbs or croutons if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg