There’s nothing better than a cup of soup during these cold and cozy fall days, and this butternut squash soup is so easy and quick to make. As I have mentioned before in previous recipes, I love to make meals with few ingredients and we can’t beat this one with only five ingredients.
This silky vibrant soup has such a savory and sweet taste, and the best part is that you can make it as thick or soupy as you like it. All you have to do is add more chicken broth and the same goes with the coconut milk if you like it extra sweeter.
This delicious soup is such a great addition to any family gathering. You can double up this recipe and accommodate all of your guests.
If you are not a big fan of the sweetness of this soup you can easily omit the coconut and make it simply with chicken broth and it will be just as good.
Butternut Squash Soup
- 500 grams Butternut squash
- 1/4 cup Onions
- 1/4 cup Coconut milk (unsweetened)
- 1/2 cup Chicken broth
- Salt & pepper
- 1/2 tsp Basil
- 2 Garlic cloves
- Directions: Cut the butternut squash into small pieces and onion. In a medium skillet coat with cooking spray, add the butternut squash and onions. Add salt, pepper, basil, sautee until onions are translucent. Then add chicken broth and cover until butternut squash is soft, then add them into the blender and blend until smooth. Pour into pot add the coconut milk and let it simmer for 5 to 10 minutes. Nutrition facts: 100 cal 1.9g protein, 21.3g carbs, 0.6g fat