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–+ servings

Butternut Squash Coconut Soup

A creamy and flavorful soup perfect for fall.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: Vegetarian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 medium butternut squash peeled and cubed
  • 14 oz coconut milk 1 can
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 cups vegetable broth
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions 

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cook until soft.
  2. Add cubed butternut squash, cumin, and cinnamon. Cook for 5 minutes, stirring occasionally.
  3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until squash is tender, about 20 minutes.
  4. Stir in coconut milk and blend the soup until smooth using an immersion blender or in batches in a regular blender.
  5. Season with salt and pepper to taste. Serve hot.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Sodium: 400mg | Potassium: 600mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 2mg

Keywords

Butternut Squash, Coconut, Soup
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