Hello Fall! Don’t get me wrong, I have been LOVING the past week or so of unseasonably warm temperatures, however there is just something wonderful about autumn that gets me excited. I think it is the combination of cozy sweaters, warm foods and pretty leaves that get the ball rolling.
Butternut squash is one of my favourite fall foods. It is a great source of fibre, B6 and folate. This recipe for soup is a hit every time! I recently made this with a group of seniors at a workshop. It got rave reviews! I love the creaminess of the coconut milk and the burst of lime.
How do you like to eat squash? Leave your comments below!
Butternut Squash Soup
Servings: 8 servings
Calories: 190kcal
There is nothing like a warm soup to warm the soul on a cool fall day. Butternut squash is full of healthy goodness to! It is a great source of fibre, vitamin B6 and folate. The coconut milk makes the soup rich and creamy and the burst of lime juice gives a little extra hit of flavour!
Print Recipe
Ingredients
- 1 butternut squash
- 4 cups broth (home made or store bought organic)
- 1 clove garlic
- 1 small cooking onion
- 2 tbsp coconut oil or butter
- 1 tsp curry pwd optional
- 1 inch ginger finely chopped
- 1 can coconut milk
- 1 small lime freshly squeezed
- 1 tsp sea salt
Instructions
- Wash and cut butternut squash in half.
- Place into a cookie sheet, flesh side down into 1/2 inch water.
- Bake in oven for about 30 – 45 minutes until flesh has softened. Baking time will depend on how big the squash is.
- Allow squash to cool so that you can handle it comfortably and scoop out the insides.
- Meanwhile, sauté onion in coconut oil or butter. Once onion is softened, add ginger & garlic and sauté for another 1 -2 minutes.
- Add in squash and broth, coconut milk and sea salt.
- Simmer for about 20 minutes. Squeeze the lime into the soup just before blending.
- Using an immersion blender, blend the soup until smooth. DO NOT use a regular blender as the heat in the pitcher will cause the lid to blow off, sending hot soup all over you and the kitchen. (I am speaking from experience here!)
- Voila! You have a tasty soup that will warm you on a chilly warm day!
Nutrition
Calories: 190kcal | Carbohydrates: 14g | Protein: 6g | Fat: 14g | Saturated Fat: 12g | Sodium: 346mg | Potassium: 456mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9966IU | Vitamin C: 23mg | Calcium: 58mg | Iron: 2mg
[…] much in season. In the cooler months, focus on soups and stews to get in all that goodness. Try my Butternut Squash Soup or Crazy Good Coconut […]
Can you freeze this soup with coconut milk?
Hello Constance – great question! I’ve found that as long as the soup is fully prepared and cooked through, that freezing this soup has been just fine. I have discovered that if I am making a freezer recipe with coconut milk and the recipe isn’t fully cooked before going into the freezer, the coconut milk goes a little funny. It still takes goods, but the texture of the end product isn’t the way I prefer it.