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: 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.
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