Winter Squash Soup

Yield: 6

Author: Andrea Livingston

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Winter Squash Soup

This is a delicious and warming winter squash soup. You can substitute any winter squash you’d like or just use butternut squash. This soup is best made with chicken stock or vegetable broth. Add more coconut milk if you’d like, or reserve some to drizzle on top of each bowl.

Ingredients

• 2 tablespoons avocado or olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 6 cups chicken broth
• 5 cups 1-inch pieces peeled butternut squash
• 3 cups 1-inch pieces peeled acorn squash
• 1 1/2 teaspoons minced fresh thyme or ¾ of a teaspoon of dried thyme
• 1 teaspoons ground cumin
• 1/2 teaspoon dried sage powder
• 1/2 teaspoon ground ginger
• 1/2 cup full fat coconut milk

Instructions

1. Add avocado oil to a large pot and heat on medium.
2. Add onion and garlic and a pinch of salt and cook until soft.
3. Add broth, acorn and butternut squash, thyme, cumin sage, and ginger.
4. Bring to a boil, reduce heat and simmer for 20 minutes or until squash is soft.
5. Allow soup to cool enough to puree in blender or alternatively you can use an immersion blender.
6. Add soup back to pot and stir in coconut milk.
7. Adjust salt and pepper to taste.