Butternut Squash Soup

Try this healthy butternut squash soup! You can make this recipe with 4 simple ingredients and a few key spices.

The full recipe can be found on ifoodreal.com or you can visit our recipe page to find more of our favorites!

Author: Olena

Print Recipe

Butternut Squash Soup

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Dinner, Lunch, Side, Soup

Keyword: butternut, Squash

Servings: 4

Ingredients

• 3 lbs butternut squash peeled and cut into 2" cubes (9 cups)
• 1 large onion coarsely chopped
• 15 oz coconut milk full fat
• 1 tbsp Extra virgin olive oil for frying
• 1/2 tsp curry powder
• 1/2 tsp thyme dried
• 1/4 tsp ginger dried
• 1 tsp Salt
• ground black pepper to taste

Instructions

• Preheat large heavy bottom pot or dutch oven on medium heat and add oil. Add onion and cook for 4 minutes, stirring occasionally.
• Add curry powder, thyme, ginger and cook for 30 seconds, stirring frequently.
• Add butternut squash, coconut milk, stock, salt and pepper.
• Bring to a boil, reduce heat to low-medium, cover and cook for 15 minutes until squash has softened.
• Using an immersion blender, puree soup until smooth and silky.
• Serve hot with whole grain toast, a bit of plain yogurt and maybe pumpkin seeds.

Notes

Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

• You can substitute coconut milk with regular or almond milk but do not add it to cook. Instead add 1 cup before pureeing.
  For broth, I use organic vegetable bouillon cubes