I made this best ever butternut squash soup recipe during Sukkos at my parents house. They couldn’t stop raving. I laughed! It was the easiest most simple soup I had ever made. My secret weapon? Vegetable stock. From the box! Hubby has requested this soup 2-3 times since we got back. Funny how the simplest things turn into the best ever things!!
- 3 tbsp olive oil
- 1 onion diced
- 2 tsp minced ginger
- 1 Granny Smith apple, diced (I left the peel on. Feel free to peel)
- 1 small butternut squash, cubed
- 1 sweet potato, cubed
- 1 box of vegetable broth (32 oz)
- 1 cup coconut milk
- Salt and pepper to taste
- 1/4 tsp Chili powder
- Beef bacon for garnish
- Cilantro for garnish
- Butternut squash seeds for garnish
- Preheat oven to 350F
- Heat olive oil in a large pot. Saute onion, ginger, and apple for 7-10 minutes until softened and slightly golden.
- Add in cubed butternut squash and sweet potato.
- Pour the stock over the vegetables and cook for 30-40 minutes until squash is softened.
- Meanwhile toss the butternut squash seeds with chili powder. (Do not washable seeds prior!) and transfer to a baking sheet. Bake for 10-15 minutes, until browned and crispy. Remove from the oven and set aside.
- Transfer soup to a blender and blend for 5 minutes.
- Stir in the coconut milk.
- Season soup to taste.
- Garnish with cilantro, beef bacon, toasted butternut squash seeds and additional coconut milk if desired.