Butternut Squash Soup

The perfect creamy and sweet soup to warm up your home on any chilly day. Topped with a little goat cheese, parsley, and crackers, this dish makes a winner of a meal for whoever sits at your table.

"Perfect balance of flavor, truly delicious!" - Linnea Week

Last fall I was determined to make the best butternut squash soup. I researched recipe upon recipe to piece together and produce this yummy, yet nutritious soup. Butternut squash is an excellent source of vitamins A and C and contains thiamin, niacin, and folate. Friends and family have always raved about it when I have made it, they love the smooth texture and the subtle curry, yet sweet flavor. The key to this recipe is adding coconut cream, I find it at one of my staple places to shop: Trader Joe's. Just half a can of their organic full-fat can of coconut cream adds just the right amount of creaminess. It is your choice to use your stove top or crockpot for this recipe. I hope it turns out simply amazing for you and it is one that you can add to your recipe book!

Butternut Squash Soup

The Ingredients

• 1T Olive Oil

• ~5c of 1" chopped butternut squash chunks

• 1c diced carrots

• 1c diced onion

• 1T minced garlic

• 2c chicken stock

• 2c vegetable stock

• 1/4t pepper - to taste

• 1t paprika

• 1/2t salt - to taste

• 1/2t cinnamon

• 1/2t turmeric

• 1t curry powder

• 1/4c applesauce

• 1/2 can (6oz) of coconut cream/milk (I buy Trader Joe's Organic Coconut Cream)

• Optional Garnish: goat cheese, parsley, almond flour crackers

Directions

For Stove Top:

1. Heat olive oil in a pan (I use my ceramic dutch oven) over medium heat. Saute chopped squash, carrots, onion, and garlic. Cook until the squash has browned on the edges and the onion/garlic is translucent.

2. Add the stocks and spices to the pan. At this time I also add applesauce and coconut cream. Sometimes I add additional paprika, cinnamon, and salt to taste. Bring to a boil. Once boiling, reduce heat and simmer for 30-40 minutes.

3. Turn off the heat and allow it to slightly cool before blending. I use an immersion blender to blend until completely smooth.

4. Time to serve! Add a little goat cheese and garnish with parsley to top it off :)

You can also create this soup in your crockpot! Follow the same saute instructions, then place it in your crockpot, then add the stock & spices & applesauce. Cook on low for 6-8 hours. Before serving, add the coconut cream. A warm baguette from the oven is always a nice touch! Happy cooking!