Butternut Squash Soup

It was such a perfect fall day in Seattle today!

Over cast, crisp air, crunchy leaves, sweaters, scarves… it DEFINITELY called for a bowl of homemade butternut squash soup!

Carrot and cumin soup (3)_thumb[3] 
The added pears gives this satisfying soup a nice sweetness that is natural and not over-powering. I thought it was perfect but you can always add maple syrup as you are blending if you need it sweeter.

You can buy pre-cut butternut squash (either frozen or fresh) but I find it’s cheaper and just as fast to buy a whole squash and peal and cut it yourself. But it’s up to you!

Butternut Squash Soup

  • 2 Tbs. coconut oil 
  • 1 large yellow onion, chopped
  • 6 cups steamed butternut squash (about a 4 pound squash)
  • 3 Bartlett pears, peeled, cored, and cut into 1-inch pieces (1½ lb.)
  • 4 cups low-sodium vegetable broth or chicken broth
  • 1 14-oz. can light coconut milk or unsweetened almond milk or regular cream
  • cinnamon to taste (add a little at a time at the end while you blend)
  • salt and pepper to taste ( add a sprinkle to the onion and a sprinkle at the end while you are blending)

1. Heat oil in saucepan over medium-low heat. Add onion and cook 10 minutes, or until soft, stirring often.

2. Add squash and pears, and sauté 5 minutes. Stir in vegetable broth, and bring to a boil. Reduce heat to medium-low, and add salt, if desired. Simmer for 1 hour.

3. Remove from heat, and stir in coconut milk. Purée soup in batches in blender or food processor, or use immersion blender in saucepan; blend until smooth. Add cinnamon and salt to taste. You can even add pure maple syrup if you would like it sweeter. Season with salt and pepper.

Carrot and cumin soup (1)_thumb[3]

I really hope you enjoy this soup! Please let me know if you made it and how you like it!

QUESTION:
What is your favorite soup to make in the fall?

XxOo Tasha

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This entry was posted in clean eating, recipe, soup, vegan, vegetarian. Bookmark the permalink.

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