BUTTERNUT SQUASH SOUP with COCONUT MILK

ROASTED BUTTERNUT SQUASH SOUP

SERVINGS

6 Servings

TOTAL TIME

PREP TIME

15 Minutes

CALORIES

321 Kcal

1 Hour

KEY INGREDIENTS

- Butternut Squash - Sweet Onion - Garlic  - Ginger - Salt - Cinnamon - Cayenne Pepper - Coconut Milk - Vegetable Broth

Preheat oven to 425°. Drizzle olive oil and sprinkle salt on the inside of both halves of the butternut squash.  Place squash face down on a large baking sheet lined with parchment paper. Bake for 40-50 minutes.

SQUASH

In a medium saucepan, combine olive oil and onion. Sauté on medium heat for 3-4 minutes.  Add garlic and ginger. Continue cooking over medium heat for 1-2 minutes.

SAUTÉ

Add salt, cayenne, cinnamon, coconut milk, and broth. Stir to combine. Reduce heat to low, cover, and let simmer for 5 minutes.  Once squash is done cooking, remove flesh and discard skin.

SIMMER

Add squash and coconut milk mixture to a high powered blender. Puree for  2-3 minutes, until contents are smooth.  Pour back into saucepan and reheat.  Stir ingredients in pot. Serve soup immediately with a drizzle of coconut milk and fresh cilantro. Enjoy! 

SERVE

To Store: Keep leftovers in an airtight container in the refrigerator for up to 4-5 days. To Freeze: Seal in a freezer-safe airtight container for up to 4-6 months.

NOTES

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