Description
A creamy and nutritious butternut squash soup infused with ginger and garlic, perfect for a comforting meal.
Ingredients
Scale
- 1 butternut squash, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tsp ground ginger
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Heat a drizzle of olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic; sauté until the onion is translucent.
- Add the diced butternut squash and ground ginger; cook for about 5 minutes.
- Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the coconut milk and season with salt and pepper; heat through without boiling.
- Serve warm, garnished with black pepper or a drizzle of coconut milk.
Notes
This soup pairs well with crusty bread or a light salad. For added nutrition, toss in greens during the last few minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg