I’ve tried a lot of soup recipes this past winter, and nothing beats the simplicity and taste of this coconut butternut squash soup. The bacon beer cheese soup (will post another time) would come as a close second in terms of my favourites, but definitely not calories-wise.
Now go and make this. It’s so easy. And so good. You won’t regret it.
Coconut Butternut Squash Soup
Serves: 2 – 4
1 small butternut squash, diced
3 cloves garlic, minced
2 cups broth (chicken/vegetable)
1 cup coconut milk
1 1/2 tsp dried sage
1 1/2 tsp nutmeg
1 tsp ginger
1 tsp salt
1 tsp pepper
- Combine all ingredients into a pot (liquids should just cover all of the squash — adjust if necessary) and bring to a boil. Reduce heat to medium and simmer for 20 minutes, or until squash is tender.
- Remove from heat. Using an immersion blender, blend mixture until smooth. Voila!
Note: This soup tends to thicken as it cools — add some more broth to thin it out if you don’t gobble all of this up right away somehow.