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4 from 1 vote
SkinnyMS

Creamy Butternut Squash Soup

With rich and hearty flavors, this soup is a favorite in the Fall when butternut squash is at its best.
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Course: Dinner, Soup
Cuisine: Universal
Keyword: Holiday, Keto, Paleo, Vegetarian
Servings: 4 people
Calories: 308kcal
Author: Rowena Dumlao-Giardina

Ingredients

US Customary - Metric
  • 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

Serving: 0.25of recipe | Calories: 308kcal | Carbohydrates: 33g | Protein: 8g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 2mg | Sodium: 250mg | Fiber: 5g | Sugar: 8g |
SmartPoints (Freestyle): 12
|
SmartPoints (Freestyle): 12
SmartPoints (Freestyle): 12