Ingredients
6
6 servings
- •3 butternut squashes - peeled, seeded, and diced
- •4 cups vegetable broth
- •3 small potatoes, peeled and diced
- •1 onion, thinly sliced
- •4 carrots, peeled and diced
- •1 clove garlic, minced
- •1 (14 ounce) can coconut milk
- •salt and ground black pepper to taste
Instructions
- Combine butternut squash, vegetable broth, potatoes, onion, carrots, and garlic in a 5-quart pot. Cover and cook over medium-high heat until the diced squash is easily pierced with a fork, about 45 minutes. Remove from heat.
- Use an immersion blender to blend soup thoroughly in the pot. Add coconut milk. Heat over medium-high heat until warmed through, about 5 minutes. Remove from heat and season with salt and pepper.
Nutritional Facts
Per 6 servings
- Calories: 460
- Carbohydrate: 83g
- Fat: 15g
- Fiber: 14g
- Protein: 9g
- Sugar: 16g
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