Butternut Squash Soup

  • Butternut squash, 1 medium-sized butternut squash. To save time use pre-cut available in the fresh vegetable section of the supermarket.
  • Carrot, apple and onion: To add some extra sweet and savory flavors to the soup.
  • 4 Cups Vegetable stock and 1 cup coconut milk: For your broth.  (We’ll stir the coconut milk in at the very end.)
  • Garlic, sage, salt, black pepper, cayenne, cinnamon and nutmeg
  • Your choice of garnishes: I like to drizzle on some extra coconut milk, maybe a sprinkle of toasted pepitas, and a bit of extra black pepper and/or smoked paprika.  
  1. Combine your ingredients (minus the coconut milk) in a large stockpot.  For extra flavor, I try sautéing the onion and garlic beforehand in a tablespoon of olive oil. 
  2. Cook until tender.  Cook the soup until it reaches a simmer.  Then reduce heat, cover and simmer for about 20-30 minutes, or until the butternut squash can be easily mashed with a fork.
  3. Blend.  Either use an immersion blender to puree the soup until smooth.  Or you can transfer the soup in two batches to a traditional blender and puree it there.  (Just be extremely careful blending hot liquids; you do not want the blender to be too full.) . Now it’s time to stir in the coconut milk and top off with your favorite garnishes.