These winter months have me CRAVING soup all of the time! I am one who does not do well with cold. I am always reaching for something warm. This Butternut Squash soup is an easy recipe and takes very little time after the squash is roasted. You can even prep for this days ahead by roasting your squash and refrigerating or freezing it until you are ready to make the soup.
Heads UP. Make sure you wash your utensils quickly. Anything porous will soak up that beautiful yellow goodness and it may be hard to come out. I just found a natural yellow dye! I hope you enjoy this as much as I do.
BUTTERNUT SQUASH SOUP
January 10, 2017
Ingredients
- Butternut Squash
- 1/8 cup chopped onion
- 1 tbs of butter
- 1 can of coconut milk
- 2 cups of chicken stock or broth
- 1 tsp tumeric
- 1/4 tsp cayenne
- 1/4 tsp garlic powder
- 1/2 tsp salt
Directions
- Step 1 Cut squash in half and deed the squash
- Step 2 Roast for an hour on 425
- Step 3 Remove skin
- Step 4 Heat 1/8 cup chopped onion and butter
- Step 5 Add baked squash, 1 can of coconut milk (hold the cream out) just add the liquid
- Step 6 Add chicken stock or broth, tumeric, cayenne, garlic powder, salt
- Step 7 Heat thoroughly
- Step 8 Remove and blend in a blender or use immersion blender to smooth
- Step 9 Return to stove and simmer for 10-15 minutes
- Step 10 Garnish with left over cream, tumeric and pumpkin seeds
