Butternut Squash Soup
(My Favorite)
What You Will Need:
- Squash + Sweet Potatoes.
- Broth. Chicken or vegetable broth would work here.
- Spices. Like thyme, ginger, nutmeg, and cinnamon.
- Coconut milk.
- Roasted pepitas. A type of pumpkin seed.
First, start by roasting your potatoes.
1.Toss the diced squash and sweet potato with olive oil, salt, and pepper on a large baking sheet. Bake in a 425F oven until tender, about 30 minutes, then set aside.
2. Cook the chopped onion in melted butter over medium heat. Once the onion is soft and translucent, add the garlic and cook until it’s nice and fragrant (this takes less than a minute).
3.Toss in the roasted veggies, salt, and spices and stir to coat. Drizzle in the broth, stir, and bring to a simmer. Let the mixture simmer for 5 minutes, stirring occasionally.
4. Reduce the heat, then blend with an immersion blender until smooth. There should be no lumps at all.
5. Drizzle in the coconut milk, then stir to combine. Taste-test for seasonings–if it needs more salt, add some. Ladle into bowls and garnish with pepitas and extra coconut milk.
ENJOY!
Thank You Sugar Spun Run for the delicious recipe.
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