Butternut Squash Soup
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
This soup is perfect for rainy, drizzly days. Pajamas and house slippers recommended, but not required.
  • 1 large container of chopped butternut squash (about 2 lbs)
  • 1 T. Olive Oil
  • 5 garlic cloves, minced
  • 1 large onion, chopped
  • 2 T. of fresh rosemary
  • 1 T. red pepper flakes
  • ½ tsp. white pepper
  • ½ tsp. sea salt
  • 4 cups low sodium vegetable broth
  • 1 can light coconut milk
  • Parsley (optional, for garnish)
  • Plain yogurt or sour cream (optional, for garnish)
  1. Preheat oven to 425 degrees F.
  2. Place butternut squash on a baking sheet with sides, lined with a silpat mat.
  3. Bake for about 45 minutes - until tender.
  4. Heat a large stockpot on medium heat. Add olive oil, onion, and garlic. Saute for 2 minutes.
  5. Add squash and stir.
  6. Add spices. Cook for an additional 4 minutes.
  7. Add vegetable broth. Bring to a simmer for 8 minutes.
  8. With an immersion blender, puree the soup until totally combined.
  9. Add light coconut milk. Taste and adjust spices as needed.
  10. If desired, drizzle yogurt or sour cream (use dairy free versions to keep it vegan) and add parsley.
  11. Serve hot & enjoy!
Nutrition Information
Serving size: ¼ recipes Calories: 247 Fat: 10g Saturated fat: 6g Unsaturated fat: 3 Trans fat: 0 Carbohydrates: 38g Sugar: 10g Sodium: 399mg Fiber: 6g Protein: 4g Cholesterol: 0mg
Recipe by The Garlic Hussy at http://www.garlichussy.com/dinner/butternut-squash-soup/