Foodie Tuesday: Butternut Squash Soup

This is a new recipe we tried and I absolutely fell in love with it. There is nothing better than a good bowl of warm, healthy soup on a chilly fall day! I plan on making more within the next few today to have a freezer stash for later!

I found this recipe after searching in Google for a healthy butternut squash soup recipe (pregnancy craving). We decided to give this one a whirl. I liked the ingredients the best and it seemed simple and fast-- and it was!

Stolen from wellnessmama.com

We used coconut oil (I HATE using butter)  and the freshest ingredients. We also only pulsed the soup in the blender so it stayed a little bit chunky. SO GOOD!

Butternut Squash Soup

 

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A creamy and rich butternut squash soup with savory hints of nutmeg and garlic!

Author: Wellness Mama

Recipe type: Soup

Cuisine: American

Serves: 8

Ingredients

• 1 medium butternut squash
• 1 cup coconut milk
• 1 cup (plus more to thin) homemade chicken broth or stock
• 1 sweet onion
• 2 tablespoons of butter or coconut oil
• salt and pepper to taste
• ½ tsp nutmeg (or to taste)
• ½ tsp garlic (or to taste)
• sprinkle of thyme (optional)

Instructions

1. Cut top and bottom off of butternut squash and use knife to carefully cut remaining skin off.
2. Cut in half and scoop out seeds (they are great roasted!)
3. Chop squash into small cubes and dice onion.
4. In a large stock pot, melt the butter and add diced onion.
5. Saute 3 minutes until starting to soften and add squash.
6. Saute an additional 5 minutes until squash starts to brown.
7. Add coconut milk, stock, and spices and bring to simmer.
8. Simmer about 20 minutes until soft.
9. Use a blender or hand blender to puree until smooth.
10. Serve warm or make ahead to reheat for a fast meal addition.