Airy Butternut Squash Soup

• vegan
• soup
• butternut-squash
• autumn
• Isabella

Introduction

Embrace the essence of autumn with this delightful Airy Butternut Squash Soup. Perfect for a cozy evening, this vegan soup combines the sweetness of butternut squash with a hint of spice and the creaminess of coconut milk, creating a comforting and nutritious dish.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 3 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
2. Stir in the ground ginger and nutmeg, and cook for another minute until fragrant.
3. Add the cubed butternut squash to the pot, tossing to coat with the spices.
4. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and simmer until the squash is tender, about 20 minutes.
5. Remove from heat and blend the soup using an immersion blender until smooth.
6. Stir in the coconut milk, and season with salt and pepper. Heat through.
7. Serve hot, garnished with fresh parsley.

Serve this warm, comforting soup as a starter or a light main course. Its vibrant color and creamy texture are sure to impress your guests or make your family dinner extra special.

Isabella

Additional Information

Nutritionfacts	Calories: 180, Fat: 9g, Carbohydrates: 25g, Protein: 3g
Preparation Time	40 minutes
Allergy Information	Coconut