Creamy Butternut Squash Soup
2012
This butternut squash soup is thick, creamy and comforting. The coconut milk gives this soup its smooth creamy texture and is very nutritious with healthy fats. Coconut is known to have the medium chain fatty acids known to help dissolve and clean the bad fat from the body. Nutritious, comforting and delicious makes this soup a winner in my books!
Creamy Butternut Squash Soup Recipe
Ingredients
1 Butternut Squash – peeled, seeded and chopped
1 med cooking Onion – peeled and chopped
1-2 Garlic cloves – chopped or sliced
a half can of Coconut Milk
2 Tbsp Tamari
1 tsp Smoked Paprika
Directions
Put chopped or sliced squash, onion and garlic in a pot and cover with water. Bring to a boil and then cook at a very low boil until vegetables are soft, aprox 20-30 minutes. Transfer soup to a blender and blend until smooth. Put pureed soup back into pot and return to low heat so soup is simmering. Add coconut milk, tamari and paprika and stir in. If there are tiny white lumps from the coconut milk, use a whisk to blend it in well. I found it great as is and that the tamari gives it just enough salt to bring out the flavors but taste and adjust seasonings to your liking.
That’s it, easy! – your delicious Creamy Butternut Squash Soup is ready to eat!
Peel squash, above, and then put all chopped or sliced vegetables in a pot to boil..
Cook, blend, then return to pot – add coconut milk and seasonings..
It’s ready to eat!
Enjoy!
