Butternut Squash Soup
One of my absolute favorite meals to have this time of year is Butternut Squash Soup. Piping hot with a big chunk of crusty bread for dipping…..ummmmmm.
I always put a little bit of cream fresh (or you can use sour cream) on top with a few toasted nuts just to dress it up. This would make a great addition to your Thanksgiving Day line up or as a new edition to go with your left over turkey sandwiches.
So you are probably reading this and thinking Jen I am lucky just to get the soup out of the can and into the bowl, much less add nuts and whatever the heck cream fresh is to the top. LOL Well my friends I have to tell you, I understand life keeps us all very busy this time of year, however you really should take the time to do nice things for yourself. This includes making something that is good for you and your family that makes you feel special side and out. That is what this recipe does for me.
THE GROCERY LIST:
2 lbs. Butternut Squash (peeled, seeded and cubed)
1 Medium Sweet Onion (finely diced)
2 Garlic Cloves (minced)
2 Medium Carrots ( peeled and chopped)
1 Yukon Gold Potato (peeled and diced)
2 Tbls Extra Virgin Olive Oil
4 Cups Vegetable Stock
1 Cup canned Coconut Milk
Garnishes: Cream fresh, flavored olive oil and toasted nuts.
In a large pot sweat your garlic and onions until translucent. Add a pinch of salt and a drizzle of olive oil. Add cubed squash, potatoes and carrots along with stock and bring to a boil. Allow to boil 25-30 mins until all vegetables are fork tender. Stir in coconut milk and allow to cool, then puree in small batches in blender. Reheat on low and season with salt and pepper to taste. Garnish with a drizzle of olive oil (I personally like white truffle oil or Tuscan Olive oil both from Oli+ve) cream fresh and toasted hazelnuts (optional).
P.S. This also makes a really great side to a leftover turkey sandwich after the holidays too!!!