Simple Butternut Squash Soup
Happy Monday, friends. Soup season is upon us. Well, honestly, it’s a few months away here in Charleston because it’s hot as blue blazes but it is storm season. And storms call for soup too!
I made this recently and it was so delicious I stuck half in a jar to take to mom. She approved! It also happens to be #dairyfree, #paleo, #glutenfree, #whole30 and all the other things (we are fairly dairy and gluten full over here but I always love when I can share a recipe for people who can’t tolerate them).
YOU WILL NEED:
- 2 bags of pre-chopped butternut squash from Trader Joe’s (approx. 4 cups, give or take); you can also use frozen cubed squash! I have been buying it from Whole Foods and it works great. You could also roast an entire butternut squash. Basically, there are many options.
- 1 sweet onion
- 1-2 apples, roughly chopped, no need to peel
- 2 tbs olive oil
- pinch of salt
- 1/4 tsp cinnamon
- 1/4 tsp turmeric
- 1/4 tsp salt
- 1/3 c broth
- 1/2 can to one full can full-fat coconut milk (depending on how thick and creamy you like your soup)
TO MAKE:
- Toss the squash, onion, and apple in the EVOO (season with a little salt and pepper)
- Roast at 400 for 30 minutes, tossing halfway through
- Once done roasting, throw it in the blender with everything else. yep, all of it! turn it on and blend, adding the coconut milk to desired thickness
*Yields approx 4 cups
That’s it! Let me know if you try it and hope you enjoy it!
Simple Butternut Squash Soup
*Yields approx 4 cups
Ingredients
2 bags of pre-chopped butternut squash from Trader Joe’s (approx. 4 cups, give or take); you can also use frozen cubed squash! I have been buying it from Whole Foods and it works great. You could also roast an entire butternut squash. Basically, there are many options.
1 sweet onion
1-2 apples, roughly chopped, no need to peel
2 tbs olive oil
pinch of salt
1/4 tsp cinnamon
1/4 tsp turmeric
1/4 tsp salt
1/3 c broth
1/2 can to one full can full-fat coconut milk (depending on how thick and creamy you like your soup)
Directions
- Toss the squash, onion, and apple in the EVOO (season with a little salt and pepper)
- Roast at 400 for 30 minutes, tossing halfway through
- Once done roasting, throw it in the blender with everything else. yep, all of it! turn it on and blend, adding the coconut milk to desired thickness
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Kate – I made this yesterday to prep for Hurricane Florence and it was a huge hit with everyone! I accidentally doubled the squash so I left it roasted and added it to the purée —-deeeeelish! Thanks for posting such easy and healthy meal options. Take care! Hoping today is the day for baby #3