Ingredients
• 1 lb butternut squash, peeled and cubed • 2 carrots, diced • 2 celery stalks, diced • 1 onion, diced • 3 cloves garlic, minced • 6 cups vegetable broth • 1 cup coconut milk • 1 tsp cinnamon • ½ tsp nutmeg • ½ tsp ginger • 2 tbsp olive oil • 1 tsp thyme • Salt and pepper to taste • 2 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in large pot over medium heat
- Sauté onion, carrots, and celery until softened
- Add garlic and cook 1 minute until fragrant
- Add cubed butternut squash and spices
- Pour in vegetable broth and bring to boil
- Reduce heat and simmer 20-25 minutes until squash is tender
- Puree soup with immersion blender until smooth
- Stir in coconut milk and thyme
- Season with salt and pepper
- Simmer 5 minutes until heated through
- Garnish with fresh parsley
- Serve hot with crusty bread
PREP TIME & NUTRITION: Prep Time: 20 mins, Cook Time: 30 mins, Total Time: 50 mins, Servings: 6, Calories: 180, Net Carbs: 25g, Fats: 10g, Protein: 3g