Squash Soup
A comforting and flavorful squash soup made with butternut squash, coconut milk, and spices, perfect for any season.
Ingredients
- 2 cups butternut squash peeled and cubed
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tsp ground ginger
- 1 tsp cinnamon
- Salt and pepper to taste
- Pumpkin seeds for garnish
- Olive oil for sautéing
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add the cubed butternut squash to the pot.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let it simmer until squash is tender, about 20 minutes.
- Use an immersion blender to purée the soup until smooth.
- Stir in coconut milk, ginger, and cinnamon.
- Season with salt and pepper to taste.
- Serve hot, garnished with pumpkin seeds.
Nutrition
Calories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gFiber: 5g
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