Spiced Winter Squash Soup
A variety of winter squash is the star of this dish but the spices make it shine.
Servings: 8 servings
Calories: 189kcal
Ingredients
- 2 tablespoons olive oil
- 1 onion medium, peeled, 1" dice
- 2 garlic cloves peeled, minced
- 2 teaspoons cardamom ground
- 1 teaspoon cumin ground
- 1 pumpkin small, peeled, seeded, cut into 1" cubes
- 1 butternut squash large, peeled, seeded, cut into 1" cubes
- 2 acorn squash small, peeled, seeded, cut into 1" cubes
- 6 cups vegetable broth
- 1/2 cup coconut milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper ground
Instructions
- Heat olive oil over medium heat in a large soup pot.
- Saute onions and garlic for about 5 minutes, until translucent and fragrant, taking care not to burn the garlic.
- Add cardamom and cumin, and toast lightly, careful not to burn.
- Add cubed squash and stir to coat with oil and spices.
- Pour in broth, stir, and bring to a boil.
- Reduce heat to a low boil, cover, and cook for 35-40 minutes, until vegetables are tender and easily mashed with a fork.
- Strain vegetables, reserving about 2 cups of broth, more for thinner soup.
- Puree half the vegetables, reserving half of the squash cubes.
- Pour pureed and cubed cooked squash back in pot, add coconut milk and stir. Salt and pepper to taste. Warm and stir to thicken. Serve hot.
Nutrition
Serving: 0.5cup | Calories: 189kcal | Carbohydrates: 38g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 1016mg | Potassium: 1316mg | Fiber: 5g | Sugar: 9g | Vitamin A: 25212IU | Vitamin C: 48mg | Calcium: 126mg | Iron: 3mg |
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