Butternut Squash Soup
This easy recipe for Butternut Squash Soup is one of the BEST if you want simple, healthy and low carb. This vegan and gluten free soup is dairy free yet still creamy and smooth.
Servings 4
Calories 138kcal
Ingredients
- 1 tbsp coconut oil
- 1 large sweet onion, diced
- 1 medium butternut squash, peeled and chopped
- 1 cinnamon stick
- 4 cups water or vegetable broth
- pumpkin seeds and coconut cream for garnish
Instructions
- Heat coconut oil over medium-low in a large pot. Add in the chopped onion. Stir well and season with sea salt and fresh pepper. Saute until softened, stirring occasionally, about 7-10 minutes.
- Meanwhile, peel and chop your squash. I use a vegetable peeler which makes it super easy! Chop the squash into chunks that are about the same size.
- Add the chopped squash to the pot with the cooked onions and cover with the broth. Stir in the cinnamon stick and bring to a quick boil. Lower heat and simmer over medium-low for 25-30 minutes, until the squash is tender.
- Remove from the heat, take out the cinnamon stick and discard. Using an immersion blender, puree until smooth.
- Serve warm. Toppings can include pumpkin seeds, sprinkled ground cinnamon, and coconut cream.
Nutrition
Calories: 138kcal | Carbohydrates: 28g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Sodium: 948mg | Potassium: 700mg | Fiber: 4g | Sugar: 7g | Vitamin A: 20430IU | Vitamin C: 41.4mg | Calcium: 105mg | Iron: 1.4mg