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4 from 1 vote

Creamy Butternut Squash Soup

Course: Soup
Cuisine: American
Keyword: Creamy Butternut Squash Soup

Ingredients

  • 2 pound butternut squash
  • 1 tablespoon coconut oil
  • 1 medium onion, sweet
  • 1 cup chopped carrot
  • 3 1/2 cup vegetable broth
  • 1 cup coconut milk
  • 1 teaspoon nutmeg
  • 1/2 teaspoon thyme, dried
  • 1/2 teaspoon sage, ground
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper, ground

Toppings

  • 1/4 cup Parmesan cheese

Instructions

  • Soften, peel, and chop butternut squash: use a small knife to poke holes in the squash every few inches, then place on a microwave safe dish and microwave for 5 minutes. Once the skin has softened a bit, use a peeler to easily remove skin and discard. Cut squash in half, remove seeds, then chop squash meat into 1-inch cubes.
  • Chop onion; peel and chop carrots.
  • In a large pot, saute onion and carrots in coconut oil or butter for five minutes over medium-high heat, then add squash and saute for another minute. Add in broth and allow to simmer for 15 minutes, or until squash and carrots are softened.
  • Working in batches, blend the mixture in a blender, or use an immersion blender. Return to pot and add spices, salt and pepper, and coconut milk. Bring to a boil and then remove from heat.
  • Serve with plenty of parmesan and crusty bread.