Description
A rich and creamy butternut squash soup paired with a delicious grilled cheese, perfect for a low-carb and vegan diet.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- Salt and pepper to taste
- 4 slices of vegan cheese
- 4 slices of low-carb bread
Instructions
- In a large pot, sauté the onion and garlic until translucent.
- Add the cubed butternut squash, vegetable broth, ginger, and cinnamon. Bring to a boil.
- Reduce heat and simmer until the squash is tender, about 20 minutes.
- Blend the soup until smooth, then stir in the coconut milk. Season with salt and pepper.
- For the grilled cheese, heat a skillet over medium heat. Place a slice of bread, add vegan cheese, and top with another slice of bread.
- Cook until golden brown on both sides and the cheese is melted.
- Serve the soup hot with the grilled cheese on the side.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This soup can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg