Butternut Squash Soup

2 tablespoons extra virgin olive oil

1 large yellow or white onion, diced small

4 garlic cloves, minced

1 medium butternut squash, peeled and cut into small cubes (Approx. 3 pound squash)

1 large russet or Idaho potato, peeled and cut into small cubes

1 teaspoon Kosher salt

½ teaspoon ground black pepper

4 cups vegetable broth

1 cup canned coconut milk (or heavy cream), stirred, plus extra as garnish

In a large pot or dutch oven, heat olive oil over medium-low heat.
Add chopped onion and saute for 7-8 minutes until softened and translucent.
Add the garlic and cook 1-2 minutes until fragrant.
Mix in the butternut squash, potato, salt and vegetable broth. Mix everything together, bring to a boil over high heat, then reduce to medium and simmer partially covered for 35 minutes.
Turn off the heat and mix in the coconut milk. Allow to cool for 10 minutes, Carefully use a ladle and transfer the soup mixture (in batches) to a blender and blend until smooth.
Transfer all the blended soup back to the pot and stir together.
Taste and adjust salt and pepper if needed.
Serve with a drizzle of coconut milk, roasted, salted nuts or seeds, and chopped parsley.

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 45m