Butternut Squash Soup
A creamy, budget-friendly butternut squash soup made with warm fall spices and a touch of coconut milk — the perfect starter for Thanksgiving or a cozy meal on its own.
Ingredients
- 2 lbs butternut squash peeled and cubed
- 1 carrot
- 1 tbsp olive oil
- 1 white onion
- 3 cloves garlic minced
- 1 apple
- 2 1/2 cups vegetable broth
- 3/4 can coconut milk
- salt and pepper to taste
- 1 sprig fresh sage
- dash of cinnamon
- dash of cayenne
Instructions
- Heat olive oil in a large saucepan over medium heat. Add onion and saute 5-6 minutes until softened.
- Add garlic, saute 30 seconds. Add butternut squash, carrot, apple, broth, and sage sprig if using fresh.
- Bring to a boil, then cover and cook on low-medium heat for 45 minutes, until vegetables are fork-tender. Remove sage sprig.
- Using an immersion blender, blend soup in the pot until smooth and creamy.
- Stir in coconut milk and remaining spices a little at a time, tasting as you go.
- Serve immediately or refrigerate up to 4 days.
Notes
Calories based on full-fat coconut milk and chicken bone broth.