A spoonful of this veggie soup will warm you this winter!
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.
Creamy Butternut Squash Soup
Ingredients
- 1 white onion medium, coarsely chopped
- extra virgin olive oil
- 1 pound squash diced
- 4 cups vegetable broth
- salt
- ground pepper
- 1 teaspoon nutmeg grated
- 2/3 cup coconut milk canned, whole, not light, is preferred
- thyme fresh
Instructions
- 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.
Nutrition Information
Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms
Check out our Facebook page and follow us on Pinterest for tasty recipes, clean eating tips, and healthy lifestyle resources.
We’d love to hear what you think. Leave us a comment in the comments section below.
Today is a frigid, gloomy day in Oklahoma, and I made this soup for lunch. It is simply amazing! I added a pinch of sea salt, and I give this soup 5 stars! I have a batch large enough for several meals..which makes me happy! Thank you for the wonderful recipe.
Thank you for the feedback, Olivia! 🙂
I accidentally bought coconut milk in a carton not a can…is that okay?
Elizabeth, It’s not as thick but give it a try. I think you’ll be fine.
Could I ask why not lite coconut milk? I only am wondering because I have some left over in the freezer from the 3 day soup cleanse that I’d love to use. 🙂
Thanks!
Christina, Lite is fine. Full fat, of course, makes for a richer soup. 🙂
What if we can’t use coconut milk?
Great question, Katie. You can substitute soy milk (or skim milk). Only use about 1/2 a cup of the soy milk as it’s thinner in constancy than the coconut milk. If you’d like your soup thinner you can always add more and adjust!
Can you use Almond milk or whole milk in place of coconut milk?
Yes, either will work great.