This creamy squash soup is a cozy, comforting dish that's packed with flavor and nutrition. Squash is a nutrient-dense vegetable, loaded with vitamins A and C, which support immune health and glowing skin. Its natural sweetness blends beautifully with the rich, velvety texture of coconut milk, which adds fats and flavor. This squash soup is as nourishing as it is delicious!
Ingredients:
1 liter chicken broth
750 g frozen cubed butternut squash
1 sweet onion, diced
3 garlic cloves, minced
400 ml can of coconut milk
Salt and pepper to taste
Fresh sage and rosemary (optional garnish)
Splash of olive oil
1 lb cooked ground turkey (to be added when serving)
Instructions:
Cook the Onion and Garlic:Heat a large pot over medium heat and add a splash of olive oil. Once heated, add the diced sweet onion and cook for about 5 minutes until soft and translucent. Add the minced garlic and sauté for another 1-2 minutes, stirring frequently to prevent burning.
Add the Butternut Squash and Broth:Add the frozen cubed butternut squash to the pot, followed by the chicken broth. Stir everything together and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes or until the squash is tender.
Blend the Soup:Once the squash is soft, use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth. Be careful with hot liquids.
Add Coconut Milk:Pour the coconut milk into the blended soup and stir well. Season with salt and pepper to taste. Let the soup simmer for another 5 minutes to heat through.
Serve with Turkey:Ladle the soup into bowls and top with the cooked ground turkey. Garnish with fresh sage and rosemary, if using.
Serves 4
Per 1 Serving:
Calories: 475 kcal
Protein: 30 g
Carbohydrates: 32.5 g
Fiber: 4.5 g
Net Carbohydrates: 28.5
Fat: 25 g
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