Butternut Squash Soup

Sometimes, things just don’t go your way. Like the other night, when I made a huge batch of this soup, and after I divided it into containers, including a large one for freezing, which as I lifted it towards the freezer… dropped it and watched it explode all over my kitchen floor, and fridge, and cabinets, and feet. Let’s just say, it wasn’t the highlight of my week! Here’s hoping that if you decide to make this soup, things go better for you!

This soup is a puree that uses an immersion blender. If you don’t have one, I highly recommend adding one to your kitchen! I purchased mine for about $20 and it had helped me to make lots of great soups and sauces. It’s also easy to make, but not super quick. I like to make it while doing some other cleaning in my kitchen or when I’ve got a favorite show to watch.

But be prepared to freeze it or feed a crowd – it goes along way! It’s the perfect introduction to fall 🙂

Butternut Squash Soup

2 medium butternut squash, halved, seeds removed

1 can 100% pure pumpkin

4 Carrots or 2 sweet potatoes, peeled and diced

3-4 garlic cloves (chopped fine)

2-3 leeks (white part only- sliced thin)

1 can coconut milk

2 tbsp Coconut oil

4-6 cups chicken stock,

salt & pepper, as well as cayenne, nutmeg and cinnamon (or pumpkin pie spice)

Pre-heat oven to 375. Place squash cut side down on a baking sheet. Roast in oven for 40-45 minutes.

As squash roasts, melt coconut oil in large pan (I use a large, enameled stock pot). Add leeks and garlic. Cook over medium heat until leeks are soft (about 10 minutes). Add coconut milk and carrots. Reduce heat and let simmer while squash finishes roasting.

When squash is done, scoop pulp out of skin and add to soup. Add about half the chicken stock (you’ll want to cover the vegetables), let simmer until heated through. Use an immersion blender to puree ingredients (can also transfer to a blender). Add pumpkin, mix well. Add more chicken stock as needed to achieve desired consistency. Soup should be thick, smooth and creamy.

Season generously with suggested spices, starting with salt and pepper, then add the others. (Be cautious with the nutmeg. If heat isn’t your thing, feel free to omit the cayenne.)



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