I don’t think that it’s possible for me to get anymore excited about Fall at this point.
My love of pumpkin is very real, and I am awaiting the day that I can finally break out a sweater this Fall (which will be a little while longer here in South Florida!)
I’ve been wanting to try butternut squash soup, which is known in some parts of the world as a butternut pumpkin. This obviously excites me as a pumpkin lover, and I recently came across some beautiful butternut squash on my last grocery shopping trip. So, I picked up a few and decided to whip up some soup!
It came out super delicious, and it’s also pretty easy to make. This is a perfect recipe for cold days when you want food that will warm your soul…
Ready to make some of this perfect Fall Butternut Squash Soup? Here’s what you’ll need:
Butternut Squash Soup with Coconut Milk
– 2 whole butternut squash (about 2 pounds)
– 1 large yellow onion
– 8 tbsp butter
– 2 1/2 cups chicken stock (feel free to substitute vegetable broth if you prefer)
– 2/3 cup coconut milk
– 1 tsp salt
– 1 tsp pepper
– 1 tsp garlic powder
1. Cut the squash in half, coat with oil, salt, and pepper. Roast at 350 degrees for approximately 1 hour (or until tender).
I also put the onion (halved) on the tray with the squash for the last 20 minutes or so, to soften the onion.
2. When it’s done roasting, remove the squash from the tray, scoop out the seeds, and then scoop out the flesh of the roasted butternut squash.
3. Transfer the roasted squash and onion to a food processor (in batches) and puree until smooth.
FYI – You can even use a mini food processor like this Ninja Express Chop, which I have at home, and it will get the job done.
4. In a pot on medium high heat, melt the butter.
5. Then, add to the pot the pureed butternut squash, chicken stock, coconut milk and seasonings.
6. Heat until well blended. Taste the soup and if it’s seasoned to your liking, remove from stove and ENJOY! (If not, add in a pinch more of whatever seasoning your heart desires!)