Ingredients
Scale
- 2 cups butternut squash, roasted and scooped
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Halve the butternut squash, scoop out the seeds, drizzle with olive oil, sprinkle salt, and place cut-side down on a baking sheet. Roast for 40-50 minutes until fork-tender.
- While roasting, sauté chopped onion and minced garlic in olive oil over medium heat until translucent (about 5 minutes).
- Once roasted, scoop the squash flesh into the pot with sautéed onions and garlic. Add vegetable broth and simmer for 10 minutes.
- Blend the mixture until smooth using an immersion blender or regular blender in batches.
- Stir in coconut milk, cumin, nutmeg, and season with salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Baking and Blending
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 180
- Sugar: 5g
- Sodium: 360mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg