Squash Soup
A creamy and flavorful squash soup that warms the soul, perfect for chilly days.
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Servings: 4 servings
Calories: 180kcal
Ingredients
- 2 cups peeled and diced squash butternut or acorn
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground ginger
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh herbs for garnish optional
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 cook for another minute.
- Add diced squash and ground ginger, stirring to combine.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for 20 minutes, or until squash is tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in coconut milk and season with salt and pepper to taste.
- Heat through on low heat for about 5 minutes.
- Serve hot, garnished with fresh herbs if desired.
Nutrition
Calories: 180kcal | Carbohydrates: 20g | Protein: 5g | Fat: 10g | Fiber: 4g