3 Must Make Fall Soups - Lasagna, Butternut and Southwest Soup Recipes

coconut milk

🥗Healthier: almond milk

💰Cheaper: cream

Almond milk is lower in calories, while cream adds richness.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is fresher, while water is cost-effective.

Peel and cube the butternut squash.

Chop the onion, garlic, carrot, and celery.

Heat olive oil in a large pot over medium heat until shimmering.

Add the chopped onion, garlic, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in the cubed butternut squash and cook for 2-3 minutes.

Pour in the vegetable broth and bring to a boil.

Reduce heat and simmer until the squash is tender, about 20 minutes.

Add coconut milk, ginger, and nutmeg; stir to combine.

Blend the soup until smooth using an immersion blender or in batches in a stand blender.

Season with salt and black pepper to taste.

Garnish with fresh herbs before serving.

Cooking Techniques

Spice Level: