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Creamy Butternut Squash Soup

The perfect creamy, comforting soup made with just a few fresh ingredients.

Servings 4

Ingredients

  • 1 medium butternut squash, cut in half (lengthwise)
  • 1/2 can full-fat coconut milk
  • 2 cups filtered water OR 1 cup chicken broth + 1 cup water (I sometimes use the juices leftover from roasting chicken)
  • 1 tsp cinnamon
  • 1 tsp sea salt

Instructions

  1. Bake butternut squash, flesh down, on pan at 400F for 45 minutes until a knife pierces through flesh easily.

  2. Scoop out contents of squash and add to saucepan. Add remaining ingredients and puree with a handheld immersion blender until smooth. Alternately, add roasted squash and all ingredients to high powered blender and blend on high until smooth.

  3. In saucepan, cook for an additional 5 minutes until hot. Serve warm and enjoy!

Recipe Notes

Add more liquid for a thinner soup and less liquid for a thicker soup. Store in refrigerator for 3-5 days (if you don't eat it all at once!)