Fall Butternut Squash Soup

This might be the easiest, most delicious butternut squash soup ever! It’ll undoubtedly become a fall favorite for you and yours

Butternut Squash Soup
Servings
4

Ingredients

1 large (at least 2.75 lbs)
butternut squash
3-4 Tbsp
extra virgin olive oil
Generous sprinkle of
salt and pepper
1 small
onion, finely chopped
1
garlic cloves, finely minced
1/2 tsp
salt
1/4 tsp ground white
pepper
1/8 tsp
cardamom
1/8 tsp
ground nutmeg
2 cups
vegetable broth
1/2 cup full or low-fat
coconut milk
Directions
  1. Cut skin off squash, then cut squash into small cubes.
  2. Add oil to saucepan, then squash, salt, and pepper, and cook about 7 minutes.
  3. Add onion and garlic, and cook about 15 minutes until all veggies are tender.
  4. Add the rest of the ingredients to saucepan, cook until hot.
  5. Add all ingredients to blender, blend until smooth.
  6. Serve.

Nutrition Information

Calories 282
Carbs 26 g
Protein 3 g
Fat 20 g
Saturated fat 7 g
Sodium 733 mg
Potassium 856 mg
Fiber 4 g
Sugar 5 g
Calcium 108 mg