Butternut Squash Soup

Ingredients - Serves 6

• Pumpkin seeds - For garnish
• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Ground nutmeg - 1/4 teaspoon
• Ground cinnamon - 1/2 teaspoon
• Maple syrup - 2 tablespoons
• Coconut milk - 1 cup
• Vegetable broth - 4 cups
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Butternut squash - 1 large, peeled and cubed

Let's Get Started

1. Heat olive oil in a large pot over medium heat.
2. Add the onion and garlic, and sauté until the onion is translucent.
3. Add the butternut squash cubes and cook for 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the squash is tender.
5. Using an immersion blender or regular blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the coconut milk, maple syrup, cinnamon, nutmeg, salt, and pepper. Heat gently until warmed through.
7. Serve hot, garnished with pumpkin seeds.

Dietary Info

• Dish Type: Soup
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Calories: 200
• Fat: 8g
• Carbs: 30g
• Protein: 4g
• Sodium: 500mg
• Sugar: 10g