Coconut and Squash Soup
Creamy Coconut-Infused Butternut Squash Soup
Ingredients:
1 medium butternut squash, peeled and cubed (about 4 cups)
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 can (14 oz) coconut milk
3 cups vegetable broth
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Salt and pepper to taste
Fresh cilantro or parsley for garnish
Directions:
Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until softened, about 5 minutes.
Add ginger, cumin, and cinnamon; cook for another minute until fragrant.
Stir in cubed butternut squash, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until squash is tender.
Using an immersion blender (or regular blender in batches), puree the soup until smooth and creamy.
Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro or parsley.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: Approximately 180 kcal per serving | Servings: 4 servings
#coconutsoup #butternutsquash #souprecipes #veganrecipes #comfortfood #healthysoup #glutenfree #dairyfree #fallrecipes #plantbased #easyrecipes #squashsoup #creamysoup #warmmeals #souplovers #healthycomfortfood #vegancomfortfood #freshingredients #homemadesoup #delicious
Cozy up with this creamy Coconut and Squash Soup—rich, flavorful, and perfect for chilly days! A tropical twist on fall favorites.
Coconut and Squash Soup
Creamy Coconut-Infused Butternut Squash Soup
Ingredients:
1 medium butternut squash, peeled and cubed (about 4 cups)
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 can (14 oz) coconut milk
3 cups vegetable broth
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Salt and pepper to taste
Fresh cilantro or parsley for garnish
Directions:
Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until softened, about 5 minutes.
Add ginger, cumin, and cinnamon; cook for another minute until fragrant.
Stir in cubed butternut squash, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until squash is tender.
Using an immersion blender (or regular blender in batches), puree the soup until smooth and creamy.
Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro or parsley.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: Approximately 180 kcal per serving | Servings: 4 servings
#coconutsoup #butternutsquash #souprecipes #veganrecipes #comfortfood #healthysoup #glutenfree #dairyfree #fallrecipes #plantbased #easyrecipes #squashsoup #creamysoup #warmmeals #souplovers #healthycomfortfood #vegancomfortfood #freshingredients #homemadesoup #delicious
Cozy up with this creamy Coconut and Squash Soup—rich, flavorful, and perfect for chilly days! A tropical twist on fall favorites.
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