I know that butternut squash is a perfect "Fall" soup, but with this cold winter in Michigan, a bowl of this hot soup is SO delicious, I just had to pass on the recipe. Amber and I spent a business weekend this fall in a cute little town up north, and we both ordered butternut squash soup for lunch, and it was so amazing. When I got home, I found this yummy recipe to make for my family. I hope you love it too.
Butternut Squash Soup:
- 1 medium butternut squash
- 1 onion
- 2 TBSP butter
- 1 cup coconut milk
- 1 cup chicken bone broth (a bit more pending how thick you like your soup)
- salt & pepper to taste
- ½ tsp nutmeg & garlic powder
Cut in half, carefully cut off skin, and scoop out seeds,
Chop squash into small cubes and dice onion.
In a large stockpot, melt the butter and add the diced onion.
Saute 3 minutes until starting to soften and then add squash.
Saute squash for 5 minutes or until it starts to brown.
Add coconut milk, broth, and spices and bring to a simmer.
Simmer about 20 minutes until soft.
Use a blender to puree until smooth.
We all love making soups for our family during the winter months. When you're done making this recipe, you can always roast some pumpkin seeds and sprinkle them on your soup. They're a great little crunch. Let us know what you think. Are you sipping on some soup during this midwest arctic blast? Let us know how you are staying cozy!