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Butternut Squash Soup with Coconut Milk

Servings 4 people

Ingredients

  • 1 medium yellow onion
  • 1 can coconut milk 14 oz can
  • 1 chopped carrot about one cup
  • 1/2 large diced butternut squash about two cups
  • 2 tbsp olive oil
  • 1 c. veg broth
  • 3 c. baby spinach
  • 2 cans northern white beans 15 oz cans, drained and rinsed
  • salt and pepper to taste
  • 1 cup diced tomatoes

Instructions

  1. Saute onion, carrot and butternut squash in olive oil on medium heat until onions are translucent (~5 mins). 

  2. Add coconut milk, diced tomatoes, and vegetable broth. Bring to boil, reduce heat, and simmer until carrots & squash are tender (~10 mins). 

  3. Transfer to blender and puree, then return pureed soup to stovetop. Do small batches in the blender so that the steam doesn't build up too much! 

  4. Add beans and spinach, then cook until spinach begins to wilt. (3-5 mins). Add salt and pepper to taste.

  5. Serve immediately with warm crusty bread or a side salad.