Creamy Butternut Squash Soup with Coconut Milk
Preparation Time:
60 min
Ingredients:
- 1 medium butternut squash (about 900g), peeled and diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 4 cups vegetable broth
- 1 can (400ml) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Kitchen Tools Needed:
- Soup pot
- Blender
- Cutting board
- Knife
- Measuring cups
- Spatula
Instructions:
- In a soup pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and ground ginger, and sauté for another minute until fragrant.
- Stir in the diced butternut squash and cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer until the squash is tender, about 20 minutes.
- Remove from heat and let cool slightly. Blend the soup in batches until smooth.
- Return the blended soup to the pot, then stir in the coconut milk. Heat gently over low heat until warmed through.
- Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.
Macros:
- Total Calories: 350kcal
- Carbs: 30g
- Proteins: 5g
- Fats: 15g
