Title
Fall butternut squash soup
This might be the easiest, most delicious butternut squash soup ever.
Servings
4
Ingredients
1 large (at least 2.75 lbs)
butternut squash
3-4 Tbsp
extra virgin olive oil
Generous sprinkle of
salt and pepper
1 small
onion, finely chopped
1
garlic cloves, finely minced
1/2 tsp
salt
1/4 tsp ground white
pepper
1/8 tsp
cardamom
1/8 tsp
ground nutmeg
2 cups
vegetable broth
1/2 cup full or low-fat
coconut milk
Directions
- Cut skin off squash, then cut squash into small cubes.
- Add oil to saucepan, then squash, salt, and pepper, and cook about 7 minutes.
- Add onion and garlic, and cook about 15 minutes until all veggies are tender.
- Add the rest of the ingredients to saucepan, cook until hot.
- Add all ingredients to blender, blend until smooth.
- Serve.
Recipe Nutrition
Calories
282
Carbs
26
Protein
3
Fat
20
Saturated fat
7
Sodium
733
Potassium
856
Fiber
4
Sugar
5
Calcium
108
