Butternut Squash Soup
A hearty soup, perfect to accompany a fall/winter dinner.
Ingredients
- 1 butternut squash
- 1 can coconut milk
- 1 sweet onion halved and sliced
- 3 large carrots chopped
- 3 cloves garlic minced
- 1 cup chicken stock
- 2 sage leaves
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp salt
- 1 tsp black pepper
- 1 tsp chives chopped
- 1 tsp heavy cream optional
Instructions
- Preheat oven to 400 degrees. Peel, half, and de-seed the squash, then cut it into 1-inch cubes. Toss the squash cubes and carrots with olive oil, place them on a parchment paper-lined baking sheet, and bake for 30 minutes.
- Meanwhile in a large pan, sauté the onion and garlic on medium heat until golden, adding sage leaves in the last 2 minutes. In a large bowl, combine squash, carrots, onions, stock, coconut milk, cumin, paprika, and salt/pepper.
- Blend this together (using an immersion blender or standard blender) until smooth. Transfer to a pot and simmer for at least 30 minutes, stirring occasionally.
- Serve warm, drizzle over heavy cream, and top with a pinch of chives.
Notes
Here, we served our soup with broiled salmon and quinoa.
We recommend going with the regular coconut milk rather than the light version since the latter makes the soup too watery.
You can substitute chicken stock for vegetable stock to make it vegetarian.
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