Butternut Squash Soup!

Creamy, smooth Butternut Squash Soup to warm your soul!

2 Large Butternut Squash

2 Sticks Unsalted Butter

1 Onion

6 Cups Water

1 Can Coconut Milk

1 Cup Milk

1 Tablespoon Crushed Garlic

1 Teaspoon Nutmeg

1/2 Teaspoon Cinnamon

1 Teaspoon Paprika

1 Teaspoon Dried Parsley

1 Tablespoon Brown Sugar

1 Tablespoon Soy Sauce

Sea Salt




Preheat oven to 450 degrees. Wash the squash well. then poke holes into them using a knife. Place one squash at a time into the microwave and set it for 8-10 minutes (this will help squash be easier to cut). Pull out and reserve on a cutting board. Slice both squash in half, length wise and remove the seeds. Slice the onion. In a large roasting pan pour in 4 cups of water. Place the squash and onion into the roasting pan, skin side down. Smear lots of butter onto all of the squash and sprinkle with sea salt and pepper. Cover tightly with tin foil and place into the oven. Cook for approximately 1 hour or until the squash is very tender. Remove from oven and allow to cool.

Once the squash has cooled, use a spoon to remove the flesh from the skin. Discard the skin and place the rest, along with the roasting juices and onion, into a blender or food processor. Add 1 can of coconut milk, 1 cup of milk and garlic. Blend. (You may need to do this in 2 batches depending on the size of your blender- also add little bits of water if the mixture is too thick to blend.) Once everything is fully blended and creamy, return the contents back into the roasting pan. Add two more cups of water to the mixture and season with the Nutmeg, Cinnamon, Paprika, Parsley, Brown Sugar and Soy Sauce. Season with Sea Salt to taste. Decrease oven heat to 375 degrees and allow to cook for an additional 45 minutes, stirring occasionally. Enjoy!


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