Ingredients
1 medium butternut squash (about 2 lbs), peeled and diced
1 medium onion, chopped
4 garlic cloves, minced
4 cups low-sodium vegetable broth
1 cup full-fat coconut milk
2 tbsp extra virgin olive oil
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Salt and pepper to taste
- Prep the ingredients by peeling and dicing the butternut squash into uniform pieces. Chop the onion and mince the garlic.
- In a large pot over medium heat, add olive oil and sauté the onions until translucent (about 5 minutes).
- Add the diced butternut squash and minced garlic; stir for about 2–3 minutes.
- Pour in vegetable broth until it just covers the mixture; add cinnamon, nutmeg, salt, and pepper. Simmer gently for about 20 minutes until the squash is tender.
- Using an immersion blender or regular blender, puree until smooth.
- Stir in coconut milk; taste and adjust seasoning if necessary.
Stephanie Westbrook
