FULL RECIPE BELOW
Butternut Squash Soup
Ingredients
* 1 tbsp oil
* ½ medium yellow onion, diced
* 1 large carrot, diced
* 1 rib celery, diced
* 3 cloves garlic, finely minced
* 2 lb. butternut squash, peeled and diced into 1″ cubes
* 1 tbsp fresh thyme
* 3 sage leaves, finely chopped
* 1 tsp curry powder
* ½ tsp smoked paprika
* ¼ tsp red pepper flakes
* 2 cups low-sodium vegetable broth
* 1-15 oz. full-fat coconut milk
* Kosher salt and black pepper
Directions
1. Heat oil in pot over medium-high. Add onion, celery, and carrot and cook for 5-6 minutes until soft and onions are translucent. Stir in garlic and cook for 1 minute.
2. Add in butternut squash and cook for 8-10 minutes until it starts to soften. Add thyme, sage, curry powder, paprika, red pepper flakes, 1 tsp kosher salt and few turns of black pepper. Cook for 1 minute to toast spices. Stir in broth and coconut milk.
3. Bring to boil, reduce heat, and simmer for 20-30 minutes until squash is fork tender. Use an immersion blender to blend until creamy. Alternatively, you can add to a high-powdered blender and blend until smooth. Taste and add additional salt and pepper, as needed.
4. Serve soup topped with a drizzle of coconut milk and toasty bread.
#soupseason #butternutsquash #healthydinner #healthymeals