Nourished Not Famished

Creamy Butternut Squash Soup

CourseSoups & Stews

Ingredients

220 ounce packages peeled, cubed/chunk butternut squash (40 oz. total)(OR if using whole butternut squash, about 3lbs squash, peeled, de-seeded, and chopped); frozen works, too)
4cups chicken broth
2teaspoons avocado oil(or other neutral oil)
1 large shallotdiced (or substitute with similar amount chopped onion)
1 garlic cloveminced or pressed
1tablespoon chili powder
1/2teaspoon ground cumin
1 1/2teaspoons salt (fine kosher salt)
1/2cup full fat coconut milk (canned kind)OR heavy cream
pomegranate arils or cranberries (or craisins) for garnishoptional

Instructions

In a medium pot, heat oil on medium low heat. Add garlic and shallot, and cook until softened. Be careful not to brown the garlic (reduce heat if necessary).
Add cumin, chili powder, and salt, and stir for one minute (until fragrant).
Add cubed squash and approximately 4 cups of broth to pot.
Bring to a boil, then lower the heat and simmer, covered, until the squash is tender, about 20 minutes.low for 5 minutes.
Add coconut milk. Using an immersion blender, blend soup until smooth.* If too thick, add more broth as necessary.
Garnish with pomegranate seeds or cranberries if desired.

Recipe Notes

*If you don’t have an immersion blender, you can puree the soup in batches in your regular blender. IMPORTANT: Check your blender’s directions on how to safely blend hot foods.