I am bring this older recipe back because it is that time of year for Butternut Squash. You may find that it is in season (for the US) from end of September all the way through late Autumn even early Winter.
I used frozen in this recipe because I made it in the off season and it is easier but with this great squash in season it would make this soup even better. If you choose to use fresh it is very easy to cook just allow about an 40-50 minutes to bake this yummy squash.
Butternut Squash has some pretty amazing health benefits too. It helps boost the immune system, support lung function and who doesn’t need that especial this YEAR! The benefits of this great Veggie go on but just the two I mentioned has me eating this vegetable as often as I can.
Hope you enjoy this as much as I do and maybe eat it in some fuzzy warm cozy socks.
Todays recipe is a very fast way to make butternut squash soup.
As you can see, I have just the basics but this is still full of flavor.
Butternut squash soup:
1 12 ounce bags of cut up butternut squash
( if using fresh squash: cut length ways clean and remove seeds, wash squash then drizzle olive oil salt and pepper on squash. Place face down in pan add enough water around squash so it is steamed not submerged in the water. Bake at 375 for about 40-50 minutes.)
2 cup of veggie broth
1 cup of unsweetened coconut milk
1 Tablespoon of coconut oil
The following seasoning per your taste:
Rosemary, poultry seasoning (or sage and thyme), black pepper mix, parsley
In a hot pan add coconut oil, butternut squash and seasonings. Sauté for a few minutes until fragrant. Turn down burner to a simmer then add veggie broth. cook for about 10 minutes until squash is done. If you want a smooth soup put soup mixture in a food processor. When I am in the mood for more texture or I don’t feel like cleaning my food processor I just mash-up the squash with a potato masher. Finally add and stir in the coconut milk. Simmer for a few minutes more, then enjoy your quick soup.