On a cold and foggy winter day, what could be better than hot butternut squash soup?! Umm…roasted butternut squash soup that is!!!
After combing through multiple recipes, I concocted my version of this amazingly cozy soup. And it is SO EASY y’all! With a few little dashes of spice… this bowl of beauty is made!
- 1 butternut squash (about 3 lb )
- coconut oil
- 1 can lite coconut milk (13.5 fl oz)
- 1 can full fat coconut milk (13.5 fl oz)
- 1 cup water
- 1 cup chicken stock
- salt and freshly ground pepper
- fresh grated nutmeg
- 1/4 tsp paprika
- 1/4 tsp curry powder
- chili powder (to taste depending on how spicy you like it)
- dash of paprika
- toasted pumpkin seeds
- dollop of crème fraiche or heavy cream
- Pre-heat oven to 450 degrees.
- Peel the squash. Remove the seeds and string, then cut into 1- to 2-inch chunks. Line a cookie sheet with aluminum foil (for easy cleaning) and toss together coconut oil, salt, pepper, and squash. Bake at 450 degrees for 10 minutes.
- When finished, remove squash and toss into a large Dutch oven or soup pot. Add coconut milk, water, and chicken stock; salt generously and bring to a boil. Lower heat to a simmer and cook for 15 to 20 minutes, or until the squash is soft enough to mash when pressed lightly with the back of a spoon.
- Using a blender, immersion blender, or food processor, puree the soup until it is very smooth. It may be thick: thin to your desired consistency with water or chicken stock. Season to taste with salt, pepper, paprika, chili powder, curry powder, and nutmeg. Reheat if necessary. (This soup is at its best when truly hot.)
- To serve, ladle the soup into bowls, garnish with crème fraiche or cream, paprika, and pumpkin seeds.
- Serve & Enjoy!