Description
Pureed Butternut Squash Soup is a delightful and nourishing dish that warms the soul. This creamy soup blends sweet butternut squash with aromatic garlic and onions, finished with a touch of coconut milk for a velvety texture. Perfect for chilly evenings or busy weeknights, this Crohn’s friendly recipe is quick to prepare and can be enjoyed hot or chilled, making it versatile for any occasion.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp extra virgin olive oil
Instructions
- In a large pot over medium heat, warm olive oil. Add diced onion and minced garlic; saut? until translucent (about 5 minutes).
- Stir in cubed butternut squash and cook for another 5 minutes.
- Pour in vegetable broth; bring to a boil, then reduce to simmer for 20-25 minutes until squash is tender.
- Blend the mixture until smooth using an immersion blender or in batches with a traditional blender.
- Stir in coconut milk and gently heat through before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg