"This simple recipe is a fun reminder that a quick peek in the fridge and leftover veggies can turn into a tasty meal any day of the week."
Butternut Squash Soup
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Prep time: 10mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 tablespoon coconut or avocado oil
- 1 small white or yellow onion, diced
- 2 cloves garlic, crushed
- 5 cup peeled and chopped butternut squash (about 16oz)
- 1/4 teaspoon sea salt
- Pinch of black pepper
- 1 1/2 tablespoon Siete Mild Taco Seasoning
- 1/4 teaspoon ground cinnamon
- 2 cup vegetable or beef broth
- 1 14 ounce can coconut milk
- 3 tablespoons maple syrup
ingredients
Optional
- sour cream or non-dairy crema
- fresh thyme
Method
Step 1
Heat a large pot over medium heat. Once hot, add oil, onion, and garlic.
Step 2
Sauté for 2 minutes, stirring frequently.
Step 3
Add butternut squash and season with salt, pepper, taco seasoning, and cinnamon and mix well.
Step 4
Cover and cook for 5 minutes, stirring occasionally.
Step 5
Add broth, coconut milk and maple syrup and stir to combine.
Step 6
Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 12-15 minutes or until butternut squash is tender.
Step 7
Use an immersion blender or standard blender to purée ingredients until creamy and smooth.
Step 8
If using a blender, return the soup to pot (be careful as the contents are very hot).
Step 9
Once blended, cook for an additional 3-4 more minutes over medium heat.
Step 10
Serve immediately or re-heat on the stove when ready to serve.