Butternut Squash Soup

Name: Butternut Squash Soup
Total time: 40 min
Yield: 5 servings
Cuisine: American
Ingredients: 1 large butternut squash; 3 tablespoons olive oil; 1 onion; 3 cloves garlic; 3 cups vegetable stock; 1 can coconut milk; 1 teaspoon sage; 1/4 teaspoon nutmeg; Salt and black pepper to taste; Fresh thyme

Creamy butternut squash soup with sage and a hint of nutmeg.

40 min · Beginner · 260 cal · 7g protein · $1.30/serving · American

Vegan Comfort Food Meal Prep

40minutes

5servings

260calories

7gprotein

$1.30per serving

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Ingredients (serves 5)

1 large butternut squash
3 tablespoons olive oil
1 onion
3 cloves garlic
3 cups vegetable stock
1 can coconut milk
1 teaspoon sage
1/4 teaspoon nutmeg
Salt and black pepper to taste
Fresh thyme

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Instructions

1
Toss butternut squash with 1 tablespoon olive oil. Roast at 425°F for 25 minutes until very soft.
2
Heat 2 tablespoons olive oil in a pot. Add onion and cook 4 minutes until soft.
3
Add garlic and cook for 1 minute.
4
Stir in roasted squash, vegetable stock, coconut milk, sage, and nutmeg. Bring to a simmer.
5
Simmer for 10 minutes. Blend soup until smooth.
6
Season with salt and pepper. Serve garnished with fresh thyme.