Beth's Butternut Squash Soup Recipe | ENTERTAINING WITH BETH

coconut milk

🥗Healthier: cashew cream

💰Cheaper: milk

Cashew cream adds creaminess with fewer calories than coconut milk.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric

Homemade blend can be healthier and turmeric is more affordable.

In a large stock pot, add 2 tablespoons of olive oil.

Add 1 and 3/4 cups of diced onion, 1 cup of carrots, 1 cup of celery, and 1 garlic clove that has been roughly chopped.

Season with 1/2 teaspoon of salt and sauté the vegetables until fork tender, about 5 minutes.

Add 3 and 1/2 pounds of peeled and cut butternut squash into 2 inch chunks.

Pour in 6 cups of Swanson vegetable broth.

Simmer the vegetables until the butternut squash is fork tender, about 10 minutes.

Transfer the soup into a blender and puree in batches until smooth.

Return the pureed soup back into a cleaned out stock pot.

Check the seasoning and add more salt if needed.

Add 1 cup of full fat coconut milk and stir.

Serve in pumpkin soup bowls, garnished with more coconut milk, a dash of red pepper flakes, and freshly chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens