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Ingredients1 h 5 m servings 468
Original recipe yields 6 servings
- 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.
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- Cook's Note:
- If you don't have an immersion blender, you can carefully blend the soup in a food processor.
Per Serving: 468 calories; 14.9 85.2 9.4 0 381 Full nutrition
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