Delicious Low Fat Butternut Squash Soup

Creamy Butternut Squash Soup

This soup is absolutely heaven along with an easy meal! I used fresh butternut squash I  roasted the day before ( refrigerate once peeled). I also used homemade broth that I made from a leftover rotisserie chicken. The secret to the creaminess is the lite coconut milk. Try this quick easy meal tonight. ????

Grocery List of items from Amazon/Whole Foods with direct links ????

Fresh Butternut Squash:https://amzn.to/3XZTpIU

Onions:https://amzn.to/3Y4uS5o

Carrots:https://amzn.to/3zPPhTT

Lite Coconut milk:https://amzn.to/4f200cT

Broth:https://amzn.to/4ePUSsa

Fresh Thyme:https://amzn.to/3NjBAPY

Prep Time: 15 minutes | Cook Time: 30 minutes | Serves: 8-10 or 2-4 with leftovers 

Ingredients:

• 2 large butternut squash (about 3 lbs), peeled, seeded.
• 1 medium onion, chopped- I used a sweet onion here
• 2 cloves garlic, minced
• 2 medium carrots,  chopped
• 4 cups vegetable or chicken broth ( store bought or homemade)
• 1 can Lite coconut milk 
• 2 tbsp olive oil
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• Salt and pepper to taste
• Fresh thyme or sage for garnish 

Instructions:

1. Prepare the Squash: Pre heat the oven to 400 degrees. Start by cutting the butternut squash in half lengthwise, removing the seeds, sprinkle with EVO, sale and pepper. Sprinkle foil lining with thyme. Put squash face down on foil lined baking sheet. Bake for 1 hour. Then remove from the oven, let squash cool and scoop out the inside flesh of the squash. Set aside.
2. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 4-5 minutes. Add the garlic, carrots, cooking for another 3-5 minutes until fragrant.
3. Cook the Squash: Add the  butternut squash to the pot, along with the vegetable or chicken broth. Stir in the cinnamon, nutmeg, and ginger. Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook for about 20-25 minutes, until the squash is tender.
4. Blend: Once the squash is tender, remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender and puree until smooth.
5. Add Creaminess (Optional): If you prefer a creamier soup, stir in the coconut milk. Season with salt and pepper to taste.
6. Serve: Ladle the soup into bowls and garnish with fresh thyme or sage, if desired. Serve warm with crusty bread or a side salad.

Tip:

Freeze leftovers for up to 3 months.

Enjoy this healthy, flavorful, easy meal soup that’s perfect for chilly days! #commisionearned