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!
Butternut Squash Soup
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.
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