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3.75 from 4 votes

Butternut Squash Soup

Prep Time15 mins
Cook Time45 mins
Servings: 10 people
Calories: 140kcal

Ingredients

  • 2 tbsp olive oil
  • 1 small onion peeled and chopped
  • 1 3-lbs butternut squash peeled, seeded, and cubed (approx. 4.5 cups)
  • 3 cloves garlic minced
  • 1 tsp dried ground sage
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1/2 tsp ground ginger
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 13.5-oz can unsweetened coconut milk
  • 2 cups water
  • 3 cups chopped cauliflower
  • toasted pepitas and extra coconut milk optional; for garnish

Instructions

  • Heat the oil in a large pot or dutch oven over medium high heat. Add the onion and sauté until soft, 4-6 minutes. Add the squash, garlic, sage, rosemary, thyme, ginger, salt and pepper and cook until the squash begins to soften, stirring occasionally, for 8 to 10 minutes.
  • Add the coconut milk, water and cauliflower and bring to a boil, reduce heat to a simmer, and cover. Cook until the vegetables are tender, for 20 to 30 minutes.
  • Use an immersion blender to blend until smooth or, if you do not have an immersion blender, puree the soup in a blender in batches. Make sure to only fill up the blender about half way, and hold a dish towel over the lid when blending.
  • Serve warm topped with toasted pepitas and a swirl of coconut milk, if desired.
  • Store leftovers in the fridge for up to 5 days or in the freezer for up to 4 months.

Nutrition

Serving: 1cup | Calories: 140kcal | Total Carbs: 11g | Protein: 2g | Fat: 10g | Fiber: 3g | Net Carbs: 8g