Butternut squash soup

Ingredients  

• 1 large butternut squash   
• 3-4 Tbsp olive oil    
• Salt and pepper to taste    
• 1 small onion, finely chopped   
• 1 garlic clove, finely minced   
• ½ tsp salt   
• ¼ tsp ground white pepper   
• 1/8 tsp cardamom     
• 1/8 tsp ground nutmeg   
• 2 cups vegetable broth   
• ½ cup coconut milk   

Directions  

1. Cut skin off squash, then cut squash into small cubes.   
2. Add oil to saucepan, then squash, salt, and pepper, and cook about 7 minutes.  
3. Add onion and garlic, and cook about 15 minutes until all veggies are tender.   
4. Add the rest of the ingredients to saucepan, cook until hot.   
5. Add all ingredients to blender, blend until smooth.   
6. Serve.   

Nutrition facts (per serving) 

Serves 4 | Calories: 282 | Carbs: 26g | Protein: 3g | Fat: 20g | Saturated fat: 7g | Sodium: 733mg | Potassium: 856mg | Fiber: 4g | Sugar: 5g | Calcium 108mg   

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