Butternut squash is a seasonal favorite, and tastes delicious when pureed into a soup! This comforting cold weather meal is made with a heaping dose of this winter vegetable, loaded with beta-carotene. And it’s made lighter and healthier with coconut milk and vegetable broth, ridding it of excess fat and calories and turning this soup into a vegetarian meal that’s sure to comfort and satisfy.
Yields: 4 servings | Serving Size: 1/4th of recipe | Calories: 308 | Total Fat: 17 g | Saturated Fat: 9 g | Trans Fat: 0 g | Cholesterol: 2 mg | Sodium: 250 mg | Carbohydrates: 33 g | Dietary Fiber: 5 g | Sugars: 8 g | Protein: 8 g | SmartPoints (Freestyle): 12
- 1 medium white onion, coarsely chopped
- Extra virgin olive oil
- 1 pound squash, diced
- 4 cups vegetable broth
- Ground pepper
- 1 teaspoon grated nutmeg
- 2/3 cup canned coconut milk (whole, not light, preferred)
- Fresh thyme
- Over medium heat, in an ample-sized saucepan with extra virgin olive oil, sautè the onion.
- When the onion is cooked through, about 3 minutes, add the squash. Cook for about 10 minutes, moving continuously.
- Add the vegetable broth, cover and simmer on low heat for about 20 minutes.
- Season with salt and pepper then add the nutmeg.
- Using an immersion blender, puree the soup while still in the saucepan.
- Add the coconut milk and cook for 10 minutes more.
- Add the thyme before turning off the fire.
- Serve hot.
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