This soup is perfect for fall!
With the cool weather approaching I am getting excited for all the leaves to start changing, and all the flavors of fall that come with them.
I love making soup! There are so many great options and you can really get creative. For my first soup of the season I had to make butternut squash soup. It is one my absolute favorites and it is just something that screams fall is here!
This recipe is absolutely delicious and is relatively simple to make. If you are looking to make something that will get you ready for the changing season this is the recipe for you!
Time: 1.5 hours
Yield: 6 servings (10-12 cups)
Ingredients:
1 Medium Butternut Squash (3-4 pounds)
2 Carrots
1 Large Onion, diced
3-4 Garlic Cloves, minced
4 Cups Vegetable Stock
1 Tablespoon Fresh Thyme
1 Tablespoon Maple Syrup
1/2 teaspoon ginger, fresh or ground
1/2 Can of Coconut Milk or Cream
Pinch of nutmeg
Salt and Pepper to Taste
Olive oil
Instructions:
Cut butternut squash in half and scoop out seeds.
Season with salt, pepper and a drizzle of olive oil.
Roast at 400 for 1 hour.
Sauté onion, carrots and garlic until fragrant.
Add roasted butternut squash, thyme, maple syrup, ginger, nutmeg and vegetable stock to onion mixture.
Using an emersion blender puree until smooth. Simmer for 15 minutes.
Stir in 1/2 can of coconut milk and salt and pepper to taste.
Optional: garnish with a swirl of coconut milk on top.
Notes: Roasting butter nut squash will give a better flavor than boiling or other cooking methods.
Notes: Recipe could easily be doubled.
