Quick and Healthy Butternut Squash Soup
This thick and creamy soup is a seasonal powerhouse, full of delicious and flavorful ingredients.
Servings: 4 people
Calories: 161kcal
Ingredients
- 1 tablespoon coconut oil
- 1 onion medium, diced
- 1 butternut squash medium, peeled and cubed
- 1 carrot large, peeled and finely diced
- 1 green apple large, peeled, cored and cubed
- 3 cups vegetable broth low-sodium
- 1 teaspoon sea salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon curry powder
- 1/4 teaspoon nutmeg grated
- 1/2 cup coconut milk canned
- 1 tablespoon sour cream light, optional
Instructions
- Heat coconut oil in a large dutch oven over medium/high heat, add diced onion, and cook for about 5 minutes or until tender.
- Add butternut squash, carrot, apple, and vegetable broth. Add sea salt, ground ginger, curry powder, and nutmeg. Stir and cook for about 25 minutes, or until veggies are fork-tender.
- When cooked, puree the soup with a blender or immersion blender, add coconut milk, and mix again.
- Serve warm, with optional garnishes if desired.
Nutrition
Serving: 0.25of recipe | Calories: 161kcal | Carbohydrates: 27g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Sodium: 529mg | Fiber: 5g | Sugar: 10g |
| SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7