Creamy Butternut Squash Soup
One of my fall go-to recipes, perfect for a week night dinner. Sweet and savory and loaded with vitamins, this plant based soup offers comfort and warmth during the colder months. Pair with toasted bread, a side salad, or as an appetizer.
Ingredients
2 bags of Aldi’s frozen butternut squash, or one medium squash peeled and cubed
1 can of coconut milk
2 tbsp olive oil
1 yellow onion
1/2 tsp grated ginger
1 tsp pumpkin pie seasoning (cinnamon, cloves, nutmeg)
3 cloves of garlic
2 tbsp organic maple syrup
Salt and pepper to taste
Preparation
Steam frozen squash in the microwave according to the directions on the bag, or boil in water until tender. If using a fresh squash, de-seed and cube, bring to a boil until tender.
Finely chop the onion and garlic
Heat oil in a large pot, add onion and garlic. Sautee until tender and aromatic, approximately two minutes.
Add cooked squash, onion, garlic, and coconut milk to a food processor or high speed blender and blend until smooth.
In a large pot combine squash mixture, seasonings, and maple syrup. Bring to a boil, stirring frequently for 2 minutes. Reduce heat to a simmer for 10 minutes.
Optional toppings: pumpkin seeds, parsley, parmesan cheese, or cinnamon.
Enjoy!
