Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 4 pounds butternut squash, peeled, seeded, & cut into 1.5” pieces
- 1 large carrot, peeled & sliced
- 1 large Russet potato, peeled & diced
- 3 cups chicken or veggie broth (and more if needed)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 (13.5 ounce) can full fat coconut milk
- Salt & pepper to taste
Instructions
- Heat olive oil and butter in a large soup pot over medium-high heat.
- Add onion and sauté for 5 minutes.
- Stir in garlic, followed by squash, carrot, potato, broth, cinnamon, and nutmeg.
- Increase heat to high and bring to a boil.
- Cover pot with the lid slightly open, reduce heat to simmer, and cook for 20 minutes or until vegetables are soft.
- Blend the soup with an immersion blender or regular blender.
- Stir in coconut milk and season with salt and pepper.
- Add more broth if needed to reach desired consistency.
Notes
- Store leftovers in the fridge for up to 4 days.
- Freeze for longer storage.
- Garnish with roasted seeds or a drizzle of cream if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 8g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 5mg