Coconut Squash Soup
Updated: Dec 18, 2017
There is nothing quite as comforting as a hot bowl of soup on a freezing cold winter day. I'm not a big fan of winter, especially in Canada because it's painfully long and cold. Now don't get me wrong. I'm a big fan of Christmas and I do like snow (when it isn't turning into slush), but all I need is a month of winter and then I'm over it. Unlike Daniel who loves skiing and snowboarding, I'm not a fan of winter sports. So, the one thing that keeps me going in my survival kit besides lattes and puffy infinity scarves in the long winter months are hot soups! This coconut butternut squash soup is a warm hug in a bowl and is sure to cheer you up on a winter day.
Now personally I've never been a fan of creamy soup. I grew up on my mom's Romanian soups, which are all broth soups. Soup was a staple in my house growing up, we had it almost daily and no other soup could compare hers. That was until Daniel came along. This coconut butternut squash soup is now one of my favourite all time soups (sorry mom, I still love your soups too!), and not only because it is delicious but incredibly easy and fast to make! I also love this soup because even though it is creamy, it is actually cream-less, so it's healthy. I hope you love it as much as I do, try it and let us know!
Servings: 4-6 servings
Time: Preparation time is 15 minutes. Beginning to end is 45 minutes.
1 butternut squash
1 big onion
800ml Vegetable or Chicken stock
1/2 can of coconut milk (unsweetened)
Coconut oil (but you can also use olive oil)
Optional: Chilli flakes
Peel the skin from the butternut squash and use a spoon to scoop out the seeds.
Roughly chop the squash in cubes.
Put coconut oil in a large pot on medium heat (you can use olive oil).
Add squash cubes to the pot and move around until slightly brown.
Roughly chop the onion (it's all going in a blender soon, so no need to finely chop - I personally love this because my finely chopping ends up being roughly chopping anyway)
Add the onions in the pot and sautée with the squash.
Add the vegetable or chicken stock and let it simmer until the squash is soft.
Put everything in a blender and puree for 30 seconds. If you want to spice it up, add some chilli flakes before blending. Make sure to keep tasting before adding more chilli flakes - I made the mistake of adding more one time without tasting and it ended up being quite spicy.
Serve in a bowl and add a little bit of whipping cream for decoration.