Butternut squash soup

So smooth and delicate, this soup will warm your soul and brighten up the rainiest of days!

Ingredients (serves 6-8)
- 1 butternut squash, peeled, seeded and cut into cubes
- 1 large onion, minced
- 2 carrots, sliced
- 2 medium potatoes, diced
- 3 garlic cloves, thinly sliced
- 1 L vegetable broth
- 1 teaspoon oregano
- 1/2 teaspoon nutmeg
- 1/2 teaspoon turmeric
- a pinch cayenne
- salt and pepper, to taste
- 3 Tablespoons vegetable oil (canola)
- coconut milk (optional)
- pepitas, to garnish

Heat the oil and sauté the onions until translucent, add the carrots and potatoes and cook for 5 minutes, stirring often. Add the garlic and the squash and sauté for 5 minutes, then add the spices, toss to coat, and add the vegetable broth. Depending on the size of the vegetables used, you might need more vegetable broth to cover them completely or you could use water instead. Cover and simmer until veggies are cooked, about 20 minutes longer. Scoop a few butternut squash pieces and reserve to garnish (optional). Remove from heat and purée the soup. Return soup to heat and gradually add in as much coconut milk as you like. This soup is very creamy on its own so start with a couple of tablespoons and taste between each addition. Laddle in individual bowls and garnish with extra coconut milk, the reserved squash pieces and the pepitas. Serve with bread or crackers and enjoy!

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