Four-Ingredient Butternut Squash Soup
A delicious vegan creamy butternut squash soup, made with coconut milk
Servings 2
Calories 191kcal
Equipment
- pot
- cutting board
- knife
- immersion blender
Ingredients
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 2 cups cubed frozen butternut squash
- 1/4 cup coconut milk
- 2 cups vegetable stock
- 1/4 teaspoon salt
Instructions
- Heat a large pot over medium high heat and add oil to the pot. Add the onion and cook until translucent (about 2-3 minutes).
- Add the butternut squash to the pot and cook for 2-3 minutes. Pour the coconut milk in the pot, followed by the vegetable stock and salt. Bring to a boil.
- Reduce heat to simmer, cover and simmer for 20 minutes.
- Blend the ingredients together with an immersion blender or carefully place the soup in a blender and blend well.
Nutrition
Serving: 1bowl | Calories: 191kcal | Carbohydrates: 20g | Protein: 2g | Fat: 13g | Saturated Fat: 11g | Sodium: 1240mg | Potassium: 555mg | Fiber: 3g | Sugar: 5g | Vitamin A: 15383IU | Vitamin C: 29mg | Calcium: 72mg | Iron: 2mg