It's Cold Outside! Butternut Squash Soup Recipe to Warm You
The days are getting short and the mornings cold. I love fall, but it’s also the inevitable lead-in to winter, which is depressing if you live in D.C. Constant rumors of snow keep me on my toes. So, with all that being said, what better time to stay inside and make soup? Hello! You’re welcome for enlightening your life!
I follow recipes like I follow rules, only slightly. So, I found a few butternut squash soup recipes I liked online and sort of mashed them together and added my own twist. This soup isn’t really something you can mess up on, so I encourage you to put your own twist on it too.
Here is my sort-of recipe:
40 ounces of butternut squash, cubed (I buy the kind already chopped up because I’m lazy)
1 Yellow onion, diced
1/4 cup of coconut milk (Trader Joe’s has it for cheap)
3 1/2 cups of chicken broth
Fresh ginger, about a thumb tip worth
A few sprinkles of cinnamon
A few sprinkles of cumin
A few sprinkles of nutmeg
Salt and pepper to taste
Tablespoon of coconut oil
Add coconut oil to large soup pot. Sauté ginger and onion for a few minutes on low to medium high.
Add pre-cut butternut squash and continue sautéing for another few minutes.
Dump in chicken broth, cook on medium/high heat until butternut squash is soft
Add all seasonings to taste
Use hand blender to mix soup until smooth (or put in the blender like me who doesn’t have a hand blender)
Put soup back in pot and add coconut milk. Heat for a minute or two and taste again to make sure seasonings are good to go.
If you have leftovers that you don’t think you’ll eat, put the soup in mason jars and freeze.