Butternut Squash Soup with Coconut Milk
It’s butternut squash season! So that means I’m making this vegan butternut squash soup with coconut milk on repeat. This is my jam–anti-inflammatory, immune-boosting, gut-healing nutrients all in one bowl! It’s so easy and delicious–just roast the butternut squash with carrots, onion, garlic, and thyme, and puree with broth and coconut milk.
Servings: 6
Equipment
- Immersion blender (or regular blender)
Ingredients
- 1 butternut squash halved, gutted, and scored
- 3 carrots peeled
- ½ red onion or 2 scallions
- 1 head of garlic
- Handful of fresh thyme sprigs
- 2 tablespoons olive or avocado oil
- ¼ teaspoon turmeric
- ¼ teaspoon cayenne
- Garlic salt and black pepper to taste
- 2 cups organic full-fat coconut milk (May need less if your squash is smaller)
- 2 cups vegetable or chicken broth
Instructions
- Cut the top of the garlic head off.
- Cut butternut squash in half and remove the seeds. Score the squash by making shallow cuts with a knife in a crisscross pattern.
- Add butternut squash halves, carrots, red onion (or scallions), garlic head, and thyme sprigs to a baking dish. Drizzle with oil and sprinkle with turmeric, cayenne, garlic salt, and black pepper.
- Roast the pan at 400℉ for 45 minutes.
- Let cool, discard herbs, and peel squash. Put the vegetable mixture into a large bowl and pour in the coconut milk and broth. Use an immersion blender to blend until smooth.
Nutrition
Calories: 1609kcal | Carbohydrates: 127g | Protein: 22g | Fat: 127g | Saturated Fat: 89g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Cholesterol: 9mg | Sodium: 1962mg | Potassium: 4420mg | Fiber: 21g | Sugar: 30g | Vitamin A: 110516IU | Vitamin C: 178mg | Calcium: 540mg | Iron: 21mg
