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.
Butternut Squash Soup is one of my favorite fall soups. I always put a little bit of cream fresh, or you can use sour cream on top with a few toasted nuts or seeds 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.
Butternut Squash Soup
- 2 lbs Butternut Squash peeled, seeded and cubed
- 2 cloves Garlic minced
- 2 Medium Carrots peeled and chopped
- 1 Yukon Gold Potato peeled and chopped
- 2 Tbsp Extra Virgin Olive Oil I used the flavored Oli+ve oils below
- 4 cups Vegetable Stock
- 1 can Coconut Milk
- 2 Tbsp Poultry Seasoning
- 1 Tbsp Smoked Paprika
- 1 tsp Smoked Applewood Sea Salt
- 1 Tbsp Nutmeg fresh ground
- 1 tsp mix peppercorn-pink, green & black ground
Dice up onion and sauté in your large stock pot with olive oil of choice until cartelized, add minced garlic for 2 minute at the very end.
Deglaze pot with Vegetable stock and add dice butternut squash, potatoes and carrots. Bring to a boil. Cover and reduce heat to medium.
Cook for 30- 40 minutes until vegetables are fork tender. They will start to break down and look like this.
Add one can of coconut milk.
Then in small batches run mixture through a blender in purify to get smooth.
Next add remaining seasoning to smooth mixture.
Top with cream fresh, toasted pumpkin seeds or hazelnuts.
THE GROCERY LIST:
- 2 lbs. Butternut Squash
- 1 Medium Sweet Onion
- Garlic (minced)
- 2 Medium Carrots
- 1 Yukon Gold Potato
- Extra Virgin Olive Oil
- Vegetable Stock
- Coconut Milk
- Poultry Seasoning
- Smoked Paprika
- Fresh Nutmeg
- Optional Garnishes: Cream fresh, flavored olive oil and toasted seed or nuts.
I personally like to use Black Truffle Olive Oil, Tuscan Herb Olive Oil or the Wild Mushroom & Sage which are all available from a distribute call Veronica Foods. I get from mine from a local shop called Oli+ve seen above. I also add a touch of cream fresh and toasted hazelnuts or pumpkin seeds which are completely optional. This also makes a really great side to a leftover turkey sandwich after the holidays too, so Happy Thanksgiving everyone!
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