Butternut Squash Soup

Nothing says Fall like a bowl of butternut squash soup. This soup is rich and creamy with wonderful flavor. I hope it warms you up when you eat it and brings family to your table when you serve it.

Ingredients:

2 lbs of Butternut Squash cubed with rind removed. (About one medium to large size butternut squash)

2 Tbsp of Dairy Free Margarine (I use ‘Earth’s Balance’)

1 bundle of Green Onions chopped

2 -32oz containers of Chicken Broth (I use Progresso Chicken Broth)

1 can of Coconut Milk - 13.66FL OZ or 355ml (I use ‘Thai Kitchen’ brand)

2 Chicken Bouillon cubes (I use ‘Knorr’)

1/2 Tbsp Sugar

1/4 tsp Paprika

1/8 tsp Chipotle Chili Powder

Salt and Pepper to taste

Directions:

  1. Preheat your oven to 425 F

  2. Cube your butternut squash into about 1-2 inch cubes. When cutting a whole squash I make slices of the squash laying it on its side. Then I cute the outer rhind off and cube the rest. Cut out and discard the seeds and stringy inside. You can also buy pre-cut squash to skip this step all together.

  3. Put parchment paper over a large cookie sheet and spread out your squash cubes on top. Lightly drizzle a small amount of olive oil over the squash and lightly season with salt and pepper. Toss the squash using your hands to spread the oil and seasoning over all the squash.

  4. Place in preheated oven for roughly 40 minutes. Flip the squash over at 20 minutes.

  5. Once the squash is soft and tender remove from the oven

  6. In a large soup pot over medium-high heat, add dairy-free margarine, green onion, and your roasted butternut squash. Mix until margarine is melted.

  7. Add your chicken broth and bring to a boil.

  8. Reduce heat to medium, add coconut milk, sugar, and two bouillon cubes. Cover pot and let simmer for 10 minutes.

  9. Reduce heat to low, add paprika and chipotle chili spice.

  10. Using an immersion blender, blend until the soup is creamy and completely smooth. (I like to blend until I can see no green onion because it has been blended in)

  11. Your soup is ready to enjoy. Top soup with bacon or chives for a garnish.

Notes:

If you like your soup a little more spicy add a dash of chipotle chili powder to your soup as a garnish. This soup tastes great when its freshly made but will have even more flavor if you refrigerate it and warm it up the next day. As this soup cools or your refrigerate it, it will thicken. Add a little more chicken broth to thin out the soup if it is to thick for your liking.

Jorie CComment