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–+ servings
butternut squash soup

Butternut Squash Soup

5 from 1 vote
Serves: 6 servings
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour

Ingredients

  • 1 butternut squash, peeled and cubed (3-3.5 lbs), or about 7 cups cubed
  • 1 yellow onion, sliced
  • 4 carrots, peeled and chopped
  • 3 -4 cups vegetable broth
  • 1/2 cup full-fat coconut milk
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp black pepper
  • 1/4 tsp cinnamon
  • Fresh thyme or rosemary
  • Olive oil
  • Optional: cayenne pepper

Top with

  • Olive oil or chili oil
  • Coconut cream
  • Pumpkin seeds

Directions

  1. Preheat the oven to 400 F
  2. Add the cubed butternut squash, sliced onion and chopped carrots to a large sheet pan. Toss together with about 2 tbsp olive oil and the salt, pepper and cinnamon.
  3. Bake the vegetables for about 40-45 minutes, until tender.
  4. Remove the pan from the oven, and add the vegetables to a blender, or add them to a pot if using an immersion blender to blend. Pour in the coconut milk, 3 cups of vegetable broth, a pinch of salt, pinch of cayenne pepper and a tbsp of fresh thyme. Blend together until smooth, adding more vegetable broth as needed to reach your desired consistency. Taste and adjust salt as needed.
  5. Serve warm with a drizzle of olive oil, coconut cream and pumpkin seeds.