Butternut Squash Soup
- Cook Time: 1 hour
- Total Time: 1 hour
- Yield: 8 1x
Ingredients
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- 1 tbsp olive oil or coconut oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 T fresh ginger, grated (or 1 t powdered ginger)
- 3 c butternut squash, peeled & cut into 1″ cubes
- 2 carrots, roughly chopped
- 1 tart green apple, peeled, cored, chopped
- 6 cups vegetable stock
- 1/2 tsp fresh or dried thyme, finely chopped
- 1 cup coconut milk (or cream / greek yogurt for non-vegan)
- 3/4 tsp sea salt
- 1/4 tsp white pepper
- extra coconut milk or cream for serving
Optional:
- 1–2 c red lentils (for protein!)
- extra broth if adding lentils
Instructions
- Heat a large pot over medium heat. Add the olive oil.
- Add the onion, garlic, ginger, salt and pepper, and thyme, and sauté until the onion is soft and transparent.
- Add the cubed butternut squash & carrot and toss in the onion mixture. (Roast beforehand for added flavor – either peeled, cubed pieces or: cut butternut squash in half, scoop out seeds, roast in 2 pieces, face down on parchment at 200° C for 45 mins)
- Add the vegetable stock and apple, and stir to combine (You might need to add a little more or less stock, depending on the size of your squash).
- Cover the pot and bring to a boil over medium-high heat.
- Once boiling add optional red lentils.
- When the soup reaches a boil turn the heat down to medium-low and simmer for about 30 minutes or until the butternut squash is very tender when you pierce it with a fork.
- Keep an eye on the water levels and add more broth or water if needed. (not too much, as you’ll add coconut milk or cream or yogurt next)
- Remove from the heat and add the coconut milk (or greek yogurt).
- Puree with a hand-held immersion blender, or puree in batches in a regular counter-top blender.
- Serve immediately with a garnish of fresh thyme and some coconut cream or yogurt, or store in airtight containers in the fridge or freezer.