Butternut Squash Soup

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Butternut SquashButternut Squash Soup

Butternut Squash Soup 2

 It’s finally soup season! Even though it’s still pretty warm in NYC, I’m embracing November and all the root veggies that come with it. I love butternut squash and this creamy (but dairy free) soup hits the spot on a chilly day. Add some hemp seeds for protein and you’ll be totally satisfied.

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Butternut Squash Soup
Author: 
Recipe type: Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 butternut squash (whole or pre-cut)
  • 1 cup coconut milk
  • 1 cup chicken or bone broth
  • 1 yellow onion, diced
  • 2 tablespoons coconut oil
  • 1 teaspoon nutmeg (or more to taste)
  • 1 teaspoon garlic
  • 1 tablespoon hemp seeds
  • Salt & pepper to taste
  • Pinch of fresh thyme (optional)
Instructions
  1. *If using pre-cut butternut squash, skip down to step 5
  2. Cut top and bottom off butternut squash and use a knife to cut/peel skin off
  3. Cut longways in half and scoop out seeds
  4. Cut squash into small cubes
  5. In a large pot, melt the coconut oil and add diced onion
  6. Saute 5 minutes and add squash
  7. Saute an additional 5 minutes until squash starts to soften
  8. Add coconut milk, broth, garlic, nutmeg, thyme, salt & pepper and bring to simmer
  9. Simmer about 20 minutes until squash is very soft
  10. Pour entire pot into a blender or Vitamix and puree until smooth
  11. Sprinkle hemp seeds in each bowl for added protein and texture