Creamy and warm butternut squash soup with the perfect hint of spice topped with a drizzle of coconut cream and topped with fresh thyme is my idea of the perfect, vegetarian meal on a cold autumn day! This recipe offers you loads of fiber, vitamins, antioxidants and comfort all in one! Try it out!
1 tbsp of olive oil drizzled
1 cup of diced white onion
2 cans of butternut squash purée
1 tsp of garlic powder or 2 minced cloves
1 cup of vegetable broth
1/3 cup of maple syrup
1/2 tsp of pink Himalayan salt
1/4 tsp of ground black pepper
1 tsp of ground nutmeg
In a medium sauce pan, add in the canned butternut squash puree followed by the onion, spices and then the maple syrup and vegetable broth. Turn the stove top to medium low and stir periodically for a total of 30 minutes. Then, serve and top it with a drizzle of coconut cream and fresh thyme. Enjoy!