PCOS Creamy Soup - Roasted Butternut Squash and Sage Soup
Nutrition per Serving
250
Calories
6g
Protein
35g
Carbs
10g
Fat
This PCOS-friendly recipe includes butternut squash, a low GI food that can help regulate blood sugar levels. The grocery list includes: 1 medium butternut squash, olive oil, 1 onion, 2 cloves garlic, vegetable broth, full-fat coconut milk, fresh sage, salt, and pepper.
Ingredients
1 medium butternut squash (about 2 pounds), 1 tablespoon olive oil, 1 medium onion, diced, 2 cloves garlic, minced, 4 cups vegetable broth, 1/2 cup full-fat coconut milk, 2 tablespoons chopped fresh sage, Salt and pepper to taste
Instructions
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and remove seeds. Place on a baking sheet and roast for about 45 minutes or until tender. 2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent. 3. Scoop the flesh from the roasted squash and add to the pot along with the vegetable broth, coconut milk, and sage. 4. Bring to a simmer and let cook for 10 minutes. 5. Use an immersion blender to puree the soup until smooth. Season with salt and pepper. Serve warm.
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