Healthy Butternut Squash Soup
Healthy Butternut Squash Soup is easy to make in 30 minutes on the stovetop! Naturally gluten free and vegan, it's creamy, rich and comforting.
Servings: 4 servings
Calories: 441kcal
Ingredients
- 3 lbs butternut squash peeled and cut into 2" cubes (9 cups)
- 1 large onion coarsely chopped
- 15 oz can coconut milk full fat
- 2 cups vegetable broth low sodium
- 1 tbsp oil for frying
- 1/2 tsp curry powder
- 1/2 tsp thyme dried
- 1/4 tsp ginger dried
- 1 tsp salt
- Ground black pepper to taste
Instructions
- Preheat large heavy bottom pot or Dutch oven on medium heat and add oil. Add onion and cook for 4 minutes, stirring occasionally. Add curry powder, thyme, ginger and cook for 30 seconds, stirring frequently.
- Add butternut squash, coconut milk, stock, salt and pepper. Bring to a boil, reduce heat to low-medium, cover and cook for 15 minutes until squash has softened.
- Using an immersion blender, puree soup until smooth and silky.
- Serve hot with whole grain toast, a bit of plain yogurt and maybe pumpkin seeds.
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
- Instant Pot instructions: Hit Saute on your pressure cooker and saute as per recipe. Then add all ingredients and pressure cook on high pressure for 10 minutes. After wait another 10 minutes and release remaining pressure.
- Slow cooker instructions: For slow cooker butternut squash soup, saute veggies with spices in a skillet. Then transfer to crockpot with remaining ingredients and cook on Low for 6-8 hours.
- Blending soup: Use an immersion blender or work in small batches to puree in blender.
Nutrition
Serving: 2cups | Calories: 441kcal | Carbohydrates: 48g | Protein: 6g | Fat: 29g | Saturated Fat: 23g | Sodium: 612mg | Fiber: 10g | Sugar: 12g