This soup is so nutritious, with butternut the star, a huge source of vitamin E (for skin support), and Vitamin A (for eyes), and loads of other nutritional benefits…
And so velvety cream and savory, that all your comfort foods needs will be met, especially if you dip chunks of a loaf of whole grain bread!
Makes 4 bowls
- 2 tbsp coconut oil, for sauteing
- 2 chopped shallots
- 2 chopped garlic cloves
- 1 tsp chopped ginger
- 4 cups chopped butternut squash OR 3 cups canned butternut squash puree
- 4 tbsp chopped cilantro
- 1 can coconut milk (I used this brand)
- 1 cup vegetable broth (I used this brand)
- 1 tsp ground cinnamon
- 2 tbsp maple syrup
Let’s Make This Soup!
To start, toss coconut oil in a fairly deep pan (I used my Straub 1 7/8 quart cocotte chistera).
Add to the heating oil, the chopped shallots, garlic and ginger and stir for two minutes on low heat. Add in the squash chunks to coat and stir for another 2 minutes.
Then transfer the coated, heated squash chunks to a cookie sheet and brown in an oven preheated to 375 degrees F. Roast for 30 minutes or until they are soft to touch with a fork. (OR instead add to sauteing pan the 3 cups butternut squash puree from a can)
With the squash in the pan, either roasted chunks or puree, stir in the coconut milk, broth, syrup, and cinnamon and bring to a simmer and near-boil for 5-10 min. At this point, I tweak the taste with salt and pepper, and pop the soup into my thermal blender. If you don’t have a thermal blender, let the soup mixture cool first and then blend until velvety creamy. Warm again briefly in a pot on the stove before serving..Assembly
Serve with sprinkle of parsley, and saffron for color! Enjoy!
Sponsored by @staub , all opinions are my own.