Creamy Squash Chili Soup
Serves
6
Prep Time
10 minutes
Cook Time
40 minutes
Ingredients
2.5 lbs (1.1 kg) butternut squash, peeled, cut into bite-sized pieces
1 red onion, chopped
3 red chilis (adjust to taste)
2 cloves garlic, chopped
1 tsp smoked paprika
14 oz (400 ml) can light coconut milk
Nutrition
(Per Serving)
Calories
160
Fats
8 g
Protein
2 g
Carbs
20 g
Instructions
- Boil squash in water over medium heat for 25 minutes until soft. Drain and set aside.
- Sauté onion and garlic in 1 tablespoon extra virgin olive oil for 5 to 10 minutes until soft. Add paprika and chilis (to your heat preference). Cook for 5 more minutes. Add cooked squash and stir for 2 to 3 minutes.
- Pour in coconut milk and season with salt. Bring to a boil, then reduce to simmer for 10 minutes.
- Blend until smooth using hand blender. Serve warm.