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Butternut Squash Soup Recipe (Fast & Nourishing Meal)
A creamy and rich butternut squash soup with savory hints of nutmeg and garlic!
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
6
Calories:
152
kcal
Author:
Katie Wells
Ingredients
1
medium
butternut squash
1
sweet onion
2
TBSP
butter
(or
coconut oil
)
1
cup
coconut milk
1
cup
chicken broth
(plus more to thin
)
salt
(to taste)
1
dash
black pepper
½
tsp
nutmeg
½
tsp
garlic powder
1
pinch
thyme
(optional)
Instructions
Cut top and bottom off the butternut squash and use knife to carefully cut remaining skin off.
Cut in half and scoop out seeds.
Chop squash into small cubes and dice onion.
In a large stock pot, melt the butter and add the diced onion.
Saute 3 minutes until starting to soften and add squash.
Saute an additional 5 minutes until squash starts to brown.
Add coconut milk, broth, and spices and bring to a simmer.
Simmer about 20 minutes until soft.
Use a blender or hand blender to puree until smooth.
Serve warm or make ahead to reheat for a fast meal addition.
Notes
Don't throw out your squash seeds --
roast them
for a tasty, nutrient dense snack!
Nutrition
Serving:
1
cup
|
Calories:
152
kcal
|
Carbohydrates:
10.6
g
|
Protein:
2.5
g
|
Fat:
12.3
g
|
Saturated Fat:
9.7
g
|
Cholesterol:
10
mg
|
Sodium:
551
mg
|
Fiber:
2.8
g
|
Sugar:
2.3
g