When I started making this soup, I really wasn't sure if I would like it or not. Mostly because I have never had butternut squash before. I'm still not sure how I feel about butternut squash, but the coconut milk made this soup amazing! And perfect for a chilly fall day.
Butternut Squash Soup
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2 lb butternut squash, peeled and cubed
Extra virgin olive oil
Salt and pepper
1/2 onion, thinly sliced
Pinch red pepper flake, to taste
1 t rubbed sage
2 c organic vegetable broth
1 c coconut milk
Optional toppings: pistachios, pecans, turkey bacon, dried cranberries
Toss butternut squash with oil and salt. Roast in a 375 degree oven for 1 hour, or until soft. In large pot, saute onion with salt, ground red pepper and sage for 3-4 minutes, or until translucent. Add butternut squash, onions and vegetable broth to a food processor. Process until smooth. Transfer back to large pot and bring to a simmer. Stir in coconut milk and heat through.
Butternut Squash Soup
Printer-Friendly Version
2 lb butternut squash, peeled and cubed
Extra virgin olive oil
Salt and pepper
1/2 onion, thinly sliced
Pinch red pepper flake, to taste
1 t rubbed sage
2 c organic vegetable broth
1 c coconut milk
Optional toppings: pistachios, pecans, turkey bacon, dried cranberries
Toss butternut squash with oil and salt. Roast in a 375 degree oven for 1 hour, or until soft. In large pot, saute onion with salt, ground red pepper and sage for 3-4 minutes, or until translucent. Add butternut squash, onions and vegetable broth to a food processor. Process until smooth. Transfer back to large pot and bring to a simmer. Stir in coconut milk and heat through.
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