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Roasted Butternut Squash Soup with Coconut Milk
If you're looking for a soup that packs a little more flavor, this squash soup recipe with coconut milk is for you. Filling and creamy, it's perfect on a cold night.
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Additional Time 5 minutes minutes
Total Time 25 minutes minutes
Servings 6 cups
Calories 182 kcal
1 medium roasted butternut squash 1.5 tablespoons fresh ginger peeled and chopped 1 small turmeric knob peeled and chopped 1 tablespoon coconut oil 2 cups chicken broth 13.66 oz. canned coconut milk Sea salt to taste Black pepper to taste
In a large pot, heat coconut oil over medium heat until melted.
Sauté the ginger and turmeric until softened, about 3 minutes.
Add the chicken broth and bring to a boil.
Add the cooked butternut squash.
Stir in the can of coconut milk.
Season with salt and pepper.
Use an immersion blender to blend to a smooth puree.
Taste and adjust seasonings as needed.
Serve topped with yogurt and fresh cilantro, if desired.
Serving: 1 cup | Calories: 182 kcal | Carbohydrates: 6 g | Protein: 2 g | Fat: 18 g | Saturated Fat: 14 g | Polyunsaturated Fat: 2 g | Cholesterol: 2 mg | Sodium: 431 mg | Fiber: 1 g | Sugar: 1 g