One-Pot Vegetable Soup For The Winter | Squash Cream Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while providing a creamy texture.

red kuri squash

🥗Healthier: butternut squash

💰Cheaper: pumpkin

Butternut squash is often more accessible and cost-effective.

Cut the red kuri squash in half and scoop out the seeds.

Roast the squash halves cut-side down on a baking sheet until tender, about 30-40 minutes at 400°F.

Sauté chopped onion and minced garlic in olive oil until translucent, about 5-7 minutes.

Add grated ginger, nutmeg, and cinnamon to the onion mixture; cook for 1-2 minutes until fragrant.

Scoop the roasted squash flesh into the pot with the onion mixture.

Pour in vegetable broth and bring to a simmer for 10 minutes.

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

Stir in coconut milk and lime juice; heat through without boiling.

Season with salt, black pepper, and chili flakes to taste.

Serve hot, garnished with fresh herbs and croutons.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary