Butternut Squash Soup

I have debated for awhile about sharing this recipe with you. It is one that I am actually pretty well known for and is loved by everyone I make it for. I wasn't sure if I wanted to give it up, but I thought about it and decided that I would share the goodness which is this recipe.

This soup could cater to pretty much every dietary needs out there, maybe not a man who likes to have meat on his meat for supper. But it is a soup that is surprisingly filling without dairy, meat or grains in it. It also has a silky smooth texture that will make you think there was cream in it. 

If you are looking a heart warming soup to make soon, this is the perfect soup for you!

Butternut Squash Soup

Ingredients:

3 large carrots, peeled and diced
1 medium sized sweet potato, peeled and diced
2 medium onions, peeled and diced
1 large butternut squash, peeled and diced
1 cup of canned pumpkin
1 - 400 milliliter can of coconut milk
2 tablespoons of coconut oil
1 tablespoon of curry powder
2 cloves of garlic, peeled
2 teaspoons of salt
1 teaspoon of pepper
6 to 8 cups of water

Directions:

In a large pot heat up coconut oil on a medium - high heat. Add diced vegetables. Stir the vegetables into the coconut oil to coat them evenly. For five minutes you want to cook them to sweat them and allow for some caramelization to happen. Stir frequently so the vegetables do not burn. Add garlic cloves, and cook for 2 more minutes.

Add the canned pumpkin, spices and 6 cups of water. Turn the heat down to a low - medium heat and allow to simmer for 40 to 60 minutes, or until all the vegetables are tender and break easily when a fork is inserted. 

Remove the pot from the heat. With a hand blender, food processor or a blender, puree the ingredients until there are no solid chunks of vegetables left. Return to the pot, add half the can of coconut milk and additional water if you want it thinner. 

Taste the soup, and if you want more spices to it now is a good time to adjust to your liking. Bring the soup back up to a slight bubble, so to warm it up again, and then remove from the heat. 

Serve in bowls, add the rest of the coconut milk to the bowls by swirling it into the bowl. If you want to add some fresh cilantro on top, it adds a nice touch to the curry and coconut.

Butternut Squash Soup

The cute little squashes in the pictures my children picked out, they get so excited when they see the little pumpkins and squashes in the stores. So naturally as a mom I had to buy a few of them for decorations and just to have around for the kids. 

A little note, my coconut milk has all those bubbles because when I opened the can the cream and water separated. So I tried stirring it all together to make it smooth and it didn't do it that well, so I used my hand held blender... well that did the trick but made it a bit bubbly. Oh well just so added texture and depth to the picture right? 

Happy Cooking!
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