• prep: 15 min
  • cook: 25 min
  • total: 40 min
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  • servings:
  • Ingredients

    • 1 large butternut squash, peeled and cubed (seeds removed)
    • 3 carrots, peeled
    • 3 tbsp. extra-virgin olive oil
    • Kosher salt
    • Freshly ground black pepper
    • 1 yellow onion, quartered
    • 2 stalks celery, thinly sliced
    • 1 tbsp. fresh thyme, plus more for garnish
    • 2 cloves garlic, minced 
    • 3 cups vegetable broth 
    • 1 cup coconut milk

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 279 % Daily Value *
    • Total Fat: 23 g 35.11%
    • Saturated Fat: 12 g 61%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 578 mg 24.09%
    • Calcium: 71 mg 7.1%
    • Potassium: 500 mg 14.27%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 13.07%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 19 g %
    • Dietary Fiber: 3 g 13.91%
    • Sugar: 10 g
    • Protein: 3 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 321.34%
    • Vitamin C 17.67%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat5
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables3
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq