Description
A comforting recipe that captures the warmth and emotions of autumn in every bite.
Ingredients
Scale
- 2 cups diced butternut squash
- 1 cup chopped carrots
- 1 onion, finely sliced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups vegetable broth
- 1/2 cup coconut milk
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions and garlic, sauté until fragrant.
- Add squash, carrots, cinnamon, nutmeg, salt, and pepper. Stir well.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 20 minutes until vegetables are tender.
- Blend until smooth using an immersion blender.
- Stir in coconut milk and serve warm.
Notes
- Adjust spices to your taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: autumn, comfort food, soup, seasonal, vegetarian