Butternut Squash Soup
Creamy and delicious soup great any time of the year. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market. Stock up on winter squash in the fall; it has an excellent shelf life.
Equipment
- Oven
- Large Pot
- Blender or Food Processor
- Kitchen Knife
Ingredients
- 2 cups vegetable broth
- 4 cloves garlic* minced
- 1 carrot* chopped
- 1 apple* chopped
- 1 butternut squash* halved
- 1 onion* chopped
- 1 sprig sage leaves*
- salt + pepper
- 1 pinch ground cinnamon
- ½ cup coconut milk
- ⅛ tsp cayenne optional
Instructions
- Preheat oven to 375°F. Cut squash in half length-wise and spoon out seeds. Roast, cut-side down, for 50 minutes. Let cool.
- Meanwhile, add stock, garlic, carrot, apple, sage, and seasonings to a large stockpot. When squash is cool enough to handle, scoop the flesh into the pot. Cook on medium-high until simmering. Cover, reduce to medium-low heat for 20 minutes.
- Remove sage sprig and cool a bit. Carefully, working in batches if necessary, pour mixture into blender or food processor. Add coconut milk and blend.
- Taste and adjust seasonings to preference. Return to stockpot and serve. Top with roasted squash seeds (reserved), herbs, microgreens, or sprouts.
Notes
Adapted from Gimme Some Oven
Nutrition
Calories: 128kcalCarbohydrates: 24gProtein: 2gFat: 4gSaturated Fat: 4gSodium: 329mgPotassium: 582mgFiber: 4gSugar: 8gVitamin A: 15187IUVitamin C: 30mgCalcium: 77mgIron: 2mg
