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Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium white onion, chopped
- 2–3 large celery ribs, chopped
- 2 large garlic cloves, minced
- 1 pound carrots, sliced into ½-inch coins
- 1 pound butternut squash, peeled and cubed
- 1 bay leaf
- ¼ teaspoon cayenne pepper (adjust for desired heat)
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 5 cups low-sodium vegetable broth
- ⅔ – 1 cup coconut milk (light or whole)
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté chopped onion and celery with a pinch of salt for 5-10 minutes.
- Add minced garlic and cook until fragrant.
- Stir in sliced carrots and cook for about 5 minutes.
- Add butternut squash, bay leaf, cayenne pepper, paprika, salt, and pepper.
- Pour in vegetable broth and mix well.
- Bring to a boil, then reduce heat and let simmer for 20-30 minutes.
- Remove bay leaf and blend until smooth.
- Stir in coconut milk and adjust seasonings as needed.
- Serve topped with pumpkin seeds or croutons.
Notes
Adjust the heat level by modifying the cayenne pepper to suit your taste.
Using fresh vegetables enhances flavor and nutrition.
Allowing the soup to simmer fully improves flavor development.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 8
- Sodium: 350
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 6
- Protein: 4
- Cholesterol: 0