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Butternut Squash Soup

[category]
[published] November 4, 2020
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Ingredients

Soup

  • 1/2 onion diced
  • 3 cups butternut squash cubed
  • 1 tbsp olive oil
  • 1 tbsp garlic
  • 1 1/2 cups vegetable broth
  • 1 cup coconut milk
  • 1/2 tsp paprika
  • 1/4 tsp cinnamon
  • salt & pepper

Toppings

  • olive oil
  • coconut milk
  • pepitas

Instructions

  1. Preheat the oven to 425. Toss the chopped onion and butternut squash with the olive oil then transfer to a baking sheet. Bake for 20-25 minutes, until the butternut squash is soft.
  2. Transfer the cooked butternut squash and onion to a pot. Add the garlic, vegetable broth, coconut milk, paprika, and cinnamon.
  3. Using an immersion blender, blend all the ingredients until your desired consistency is achieved. If you do not have an immersion blender, pour all the ingredients into a blender or food processor and blend.
  4. Heat the blended soup over medium low heat until soup is warm.
  5. To serve, pour soup into bowls. Drizzle with olive oil and coconut milk, and top with pepitas. Enjoy!