Description
A quick and delicious creamy butternut squash soup that can be made in just 30 minutes, perfect for a comforting meal.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground ginger
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add cubed butternut squash and ground ginger, stir well.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for about 15 minutes, or until squash is tender.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in coconut milk and season with salt and pepper.
- Serve hot and enjoy!
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 3 days.
- Garnish with pumpkin seeds or fresh herbs for added flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg