Butternut squash makes for one succulent soup that will warm you right up on a chilly winter eve! It’s also rich in phytonutrients and antioxidants, especially beta-carotene, which helps keep the eyes and immune system healthy. Coconut milk makes this earthy dish creamy — sans the actual cream — while the perfect amount of toppings draw out the sweetness of the squash. Soups up!
Prep: 15 minutes
Cook: 40 minutes
Per 1-cup serving:
- 235 cal
- 16 g fat (14 g sat)
- 22 g carbs
- 235 mg sodium
- 4 g fiber
- 4 g protein
3 pounds (about 1 large) butternut squash, peeled, seeded and cut into ½-inch chunks
1 cup (about 4) shallots, sliced
2 teaspoons olive oil
1/2 teaspoon salt
3 cloves garlic, minced
1 cup low-sodium chicken broth
1 cup low-sodium vegetable broth
1 (14-ounce) can light coconut milk
1 bay leaf
Fresh ground black pepper
- Heat oven to 450° F. Toss the squash and onion with 1 teaspoon oil and salt on a rimmed baking sheet. Roast in a single layer until browned and soft, about 25-30 minutes, stirring occasionally.
- Transfer the roasted vegetables to a large saucepan with the remaining 1 teaspoon oil and cook over medium-low heat, stirring often, for 3-5 minutes. Add garlic and cook for another 30 seconds. Add the broths, coconut milk and bay leaf; bring to a boil. Reduce heat to medium-low, cover and simmer for 5 minutes.
- Remove bay leaf and transfer squash mixture to a blender. Puree until smooth.
Speed up this recipe up by replacing fresh squash with two 12-ounce packages of frozen pureed butternut squash. Sauté the shallots and garlic for 3 minutes before adding thawed squash, broths, coconut milk, salt and the bay leaf.