This creamy butternut squash soup is perfect for a cozy night next to the fire. With just a few simple ingredients, it's easy to double up on this recipe and freeze the left overs to be enjoyed later in the season.
1 hr 30 minutes
1 butternut squash
1 medium sized onion chopped
1 apple cored and sliced
1 quart organic chicken or vegetable broth
1 cup full fat coconut milk
3 tbs cooking oil (I use ghee)
1/2 tsp salt
1/2 tsp pepper
1 tsp sage
1 tsp rosemary
1 tsp thyme
1/2 tsp cinnamon
1. Preheat oven to 400 degrees
2. Cut squash in half and scoop out the seeds. Coat in 1 tbs oil and cook in the oven for 45 minute or until easily pierced with a fork
3. Once squash is cooked, heat a large soup pan on medium heat. Add 2 tbs oil and onion and stir until translucent
4. Add sliced apple, salt, pepper, and spices and stir
5. Removing the skin from the squash, add cooked squash and broth and stir until combined. Turn stove to simmer, cover, and cook for 20 minutes.
6. Transfer soup to high speed blender and blend until smooth. Transfer back to the pan and stir in coconut milk.