Butternut Squash Soup
In honor of Fall's arrival, I am kicking off this cozy season with a few of my favorite recipes! In good fashion, we are starting off strong with a recipe that is so dear to my heart - butternut squash soup. Oh, how I love this amazing dish. It is truly the essence of Fall in a bowl.
Not only is butternut squash soup packed with all the right flavors, you might be surprised to know it's so easy to make! The bulk of physical labor on this recipe is spent at the beginning when prepping the ingredients for roasting. The hardest part will honestly be waiting for the soup to be finished so you can dig in!
I am so excited to be sharing my butternut squash soup recipe with you. This is the perfect soup to enjoy with a loved one on a chilly fall night with a toasty autumnal sandwich to pair. And if you really want to impress, finish it off with some pumpkin bread and apple cider for dessert. In the wise words of Ina Garten, "How great is that?"
Let's get into it!
Serves: 6 | Prep Time: 10 min |
Cook Time: 40 - 50 min | Total Time Needed: 1 hour |
Ingredients
- 1 Butternut Squash- 1 Bunch of Carrots, peeled - 1 Medium Onion - 1 Whole Head of Garlic - 1 Cup Vegetable Stock - 1 Can Coconut Milk - Fresh Thyme - Whole Nutmeg - Cinnamon - Salt, Pepper - Optional: 1 Orange Pepper |
Directions
- Preheat oven to 425°
- Cut the Butternut Squash in half, longways. Remove the seeds and set on a baking sheet.
- Remove stems from the Carrots and peel.
- Cut the onion into half.
- Chop the top of the garlic head off.
- Add all produce to the baking sheet then drizzle generously with olive oil.
- Toss fresh thyme over the squash, then add freshly grated nutmeg and cinnamon ( 1/2 Tbsp each), salt, and pepper.
Bake at 425° for 40-50 minutes. You want the ingredients to be fully cooked and soft.
Heat a large pot on medium low heat.
Once cool enough to handle, toss the ingredients into a blender.
Open the can of coconut milk. Reserve a little off the top of the can to drizzle at the end.
Add the vegetable stock and 1/3 can of coconut milk. Depending on the size of your blender, you may need to divide this into 2 portions.
Blend well. You want all of the vegetables to be fully pureed.
Pour into the pot and pour the remaining coconut milk in the can. Mix well.
Ladle into a bowl then drizzle the creamy coconut milk over the soup.
Optional: Top with roasted pumpkin seeds, some thyme, and a dash of red pepper flakes.
Oh. My. Stars.
There are few situations I truly believe allude to Heaven on Earth. The first spoonful of butternut squash soup is one of them. Flavorful. Creamy. Soul Warming.
If you are an Autumn lover, this has to go into your cooking rotation. Trust me on this one!
Thank you so much for checking in
xx Lauren