This is the soup that I made for our second Sunday Night Soup Night. We’re really enjoying having soup for dinner on Sundays, and I love having leftovers for lunch during the week 🙂
This is your fairly standard butternut squash soup that has been jazzed up with a bit of coconut milk for flavor and presentation appeal, although my swirl technique clearly needs work!
Butternut Squash Soup w/ Coconut Milk
2 tablespoons oil (coconut oil/ghee)
1 large organic onion, diced
3 cups diced butternut squash (approx. ½ inch cubes)
2 medium carrots, peeled and sliced OR 1/2 head cauliflower, chopped into pieces*
2 cloves garlic, chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice (or cloves)
1 teaspoon sea salt
1/4 teaspoon pepper
3 cups chicken stock (or vegetable stock)
1 cup coconut milk (plus extra for drizzling)
1. Heat the oil in a large pot. Add the onion and garlic.
2. Saute for 5 minutes or so until the onion begins to soften.
3. Add the cinnamon, allspice, salt, pepper and butternut squash. Stir for a couple more minutes until fragrant.
4. Pour in the stock and bring to the boil. Add the carrots/cauliflower.
5. Simmer gently, uncovered, until all of the vegetables are tender.
6. Let the soup cool off a bit, then blend (I blend it in the pot using an immersion blender). The soup should be fairly thick, but don’t be tempted to add any more stock at this point, because you’re about to add the coconut milk.
7. Stir in the coconut milk, make a pretty pattern on top, and serve!
* Why carrots or cauliflower? I normally make it with cauliflower, as a way of getting a bit more vegetable variety into my diet. Because cauliflower has a mild taste, it doesn’t affect the flavor of the soup. I actually prefer it with cauliflower. But some people (my husband included) don’t like cauliflower, so sometimes I make it with carrots instead. Carrots makes it sweeter 🙂