Butternut Squash Soup

This Butternut Squash Soup is a creamy and comforting dish that celebrates the natural sweetness of butternut squash. Enhanced with warm spices and a hint of coconut milk, it’s perfect for cozy evenings.

Ingredients

• Butternut squash - 500 grams, peeled and cubed
• Olive oil - 1 tablespoon
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Carrot - 1 medium, chopped
• Vegetable broth - 500 ml
• Coconut milk - 100 ml
• Ground cumin - 1 teaspoon
• Ground nutmeg - 1/4 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
2. Add the minced garlic and chopped carrot to the pot. Cook for an additional 3 minutes until the carrot begins to soften.
3. Stir in the cubed butternut squash, ground cumin, and ground nutmeg. Cook for another 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 20 minutes, or until the squash is tender.
5. Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture in batches to a blender.
6. Stir in the coconut milk and season with salt and black pepper to taste. Heat through for another 2-3 minutes.
7. Ladle the soup into bowls and garnish with fresh cilantro before serving.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 35 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 6 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C, supporting immune function and skin health.
• High in fiber, promoting digestive health and satiety.

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