Recipe: Perfect Fall Soups— Scratch Made Butternut Squash Soup
Hey y’all! So I made a huge batch of this soup the other day and it has been my lunch for the past week— and I am in LOVE. Not only is squash SO good for you, but it is so yummy! And when you make a big batch like this, it’s so easy to just scoop into a bowl and warm up in the microwave!
1 half of a large Butternut Squash, cut into small squares (freeze the other half and make more soup later! Trust me, you’ll want to)
1 Fresh carrot or handful of baby carrots
1 Potato, cut into cubes
1 quarter of a white/yellow onion cut into small pieces
2 cloves of garlic (I used freeze dried)
1 cup of coconut milk
3 cups of vegetable broth
2 cups of water
Salt, Pepper and Paprika throughout to taste.
Cut all of your vegetables up and set aside. Start by sautéeing the onion and garlic in a bit of coconut oil, olive oil or whatever oil you want. Make sure you’ve fully sautéed the onion and garlic so they are transparent, then add squash, potato, carrots. Pour in your vegetable broth and 1 cup of water. Dont forget to keep seasoning! Let the broth comes to a boil, and have the vegetables simmer for about
25-30 minutes or until they are able to be easily pierced with a fork. Once they are fully cooked and soft, add coconut milk and stir mixture making sure to season with salt and pepper. Add batches to a blender with the last cup of water (preferably hot water) and blend until smooth and creamy. Make sure entire batch is blended.
I served a bowl with a little garlic oil and paprika on top, and toasted my own pita and boy was it yummy!