Butternut Squash Soup
A creamy and flavorful butternut squash soup, perfect for cozy dinners and packed with nutrients.
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Servings: 4 servings
Calories: 180kcal
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 onion chopped
- 2 cloves of garlic minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Pumpkin seeds for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and ground cumin; cook for another minute.
- Add the cubed butternut squash, stirring to combine.
- Pour in the vegetable broth, bring to a boil, then reduce heat.
- Cover and simmer for 20 minutes until the squash is tender.
- Remove from heat and let cool slightly.
- Using an immersion blender, puree the soup until smooth.
- Stir in coconut milk and season with salt and pepper.
- Serve hot, garnished with pumpkin seeds.
Nutrition
Calories: 180kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Fiber: 2g