Nutrition balance score
Good
Glycemic Index
65
Moderate
Glycemic Load
7
Low
Nutrition per serving
Calories76.4 kcal (4%)
Total Fat3.2 g (5%)
Carbs10.8 g (4%)
Sugars2.5 g (3%)
Protein1.3 g (3%)
Sodium193.9 mg (10%)
Fiber2.1 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Butternut Squash
Look for a large squash that is around 2 1/2 in weight, If it’s larger than this, save the rest to make some Roasted Butternut Squash Cubes
Coconut Milk
The bulk of the liquid in this recipe is from this vegan milk Make sure you get the CANNED coconut milk and NOT the kind in the refrigerated section Choose a LITE coconut milk to make this lower in fat and calories
garlic
fresh garlic is best, but garlic powder can be substituted if that ’ s all you have
ginger paste
Minced, is quick and easy-to-use
Vegetable Broth
If you are not vegetarian or vegan, you can swap this out chicken broth or bone broth instead
Cayenne Pepper
This spice helps give it a little kick Feel free to omit if you want it to be a bit sweeter
Cinnamon
Give a Fall feeling to the soup with this subtle spice you’re not a fan, simply leave it out
Instructions
Step 1
PREPARE THE SQUASH
Step 2
Cut the butternut squash in half length-wise and scoop out the seeds.
Step 3
If you have a difficult time cutting this gourd in half, take a look here and learn How to Cut Butternut Squash.
Step 4
Drizzle a touch of olive oil over both halves and sprinkle with a pinch of salt.
Step 5
Rub it in well to make sure it is completely covered.
Step 6
Place the halves face-side down on a large baking sheet and roast at 425℉ for 40-50 minutes.
Step 7
Look for the peel to be caramelized and the middle fork tender.
Step 8
MAKE THE BASE
Step 9
Sauté the onions in a large Dutch oven or pot until tender. Make sure they are almost fully cooked.
Step 10
Stir in the coconut milk, seasoning ingredients, and broth. Simmer for 5 minutes.
Step 11
You need to cook it just long enough so that the ingredients are warmed up.
Step 12
BLEND AND SERVE
Step 13
Add the roasted butternut squash and soup base to a high-speed blender such as a Vitamix and blend until the soup is smooth and to your desired consistency.
Step 14
If you don’t have a high-speed blender, a large Food Processor or an Immersion Blender can be used.
Step 15
Reheat in a Dutch oven or pot over medium-low heat until your desired temperature is reached.
Step 16
Serve with additional coconut milk or coconut cream drizzled on top, a sprig of cilantro, and a sprinkle of cayenne pepper, for presentation. You can even throw on some homemade croutons and roasted pumpkin seeds for texture.
