Easy Butternut Squash Soup

Mmm… I love soup!

One of my favorite things about fall is finding butternut squash in the market.  I love roasting it to use in soups and salads.  Butternut squash is high in potassium, Vitamin A, Vitamin C, and fiber, and has a great flavor.  This soup is one of my favorite recipes for using roasted butternut squash.  It is mild in flavor and color and is nutritious.  It is also gluten-free and vegan.  I serve it with some homemade gluten-free bread.

Easy Butternut Squash Soup

2 pounds butternut squash, cubed

2 cups vegetable broth

3 tablespoons olive oil, divided

1 garlic clove, chopped

1 shallot, chopped

1 (13.5 ounces) can organic coconut milk

salt and pepper

1/4 teaspoon cinnamon

1/4 teaspoon cayenne pepper

 

Directions:

1. Heat oven to 400 degrees.  Toss the butternut squash with 2 TBSP olive oil; season with salt and pepper. Arrange coated squash on a foil-lined baking sheet.  Roast until squash is tender and lightly browned about 30 minutes.  Stir once or twice during roasting.
2. In a blender, add the squash and vegetable broth; blend until smooth.
3. In a dutch oven or large pot, heat the remaining tablespoon of olive oil on medium-high heat. Add the garlic and shallots; cook for 2-3 minutes.  Add the pureed butternut squash mixture, coconut milk, cinnamon, and cayenne pepper.  Stir; add salt and pepper to taste.
4. Serve in bowls and sprinkle with fresh ground pepper.

 

This recipe serves 6 people. Enjoy this easy soup!

Natalie xo