Easy Autumn Butternut Squash Soup

Name: Easy Autumn Butternut Squash Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 bag frozen butternut squash; 4 cups chicken or vegetable broth; 1 can coconut milk; 1 tsp dried thyme; 1/2 tsp sage; Salt and pepper

A cozy fall soup made from frozen butternut squash, broth, coconut milk, thyme and sage in about 20 minutes. Serve it with turkey and apple roll-ups.

4 servings
Prep 5 min
Cook 20 min
Ready in 25 min

A bowl of butternut squash soup topped with pumpkin seeds, next to a plate of turkey and apple roll-ups

Fall is here! Here's an easy recipe to celebrate the change of season.

The soup itself is light on protein, so pair it with an easy protein side: turkey and apple roll-ups. Take sliced turkey and wrap it around thin apple slices. Add a little Dijon mustard if you like. That gives you a very easy autumn meal with essentially no extra cooking.

Another good option would be hard-boiled eggs with sliced apple and walnuts if you want something even simpler.

— Kristen

Ingredients

Nutrition per serving

Calories: 260
Protein: 5 g

Serving: About 1 3/4 cups soup (1/4 of the recipe). Estimated from USDA values for the ingredients listed, so your numbers will vary with the brands you use.

Instructions

Put everything except the coconut milk into a pot.
Simmer for about 15 minutes, until the squash is very soft.
Mash some of the squash directly in the pot with a potato masher, then stir in the coconut milk and heat through.