Creamy Butternut Squash Soup
Crisp autumn days are greatly enhanced by vibrant meals that fill the house with amazing aromas. This colorful soup checks all the boxes: bright and cheery, creamy and rich, fragrant and nourishing. Its lovely combination of seasonal ingredients is sure to deliver up a dose of warmth and goodness, inside and out, from the first days of fall onward.
Ingredients (serves 6-8)
2 tablespoons butter (vegan or dairy) or coconut oil
1 sweet onion
3 cloves garlic
5 stalks celery
1 large apple, cored
1 butternut squash, peeled and cubed
1 handful of fresh herbs (sage, parsley, rosemary, thyme)
4 cups vegetable stock
1 can coconut milk
½–1 teaspoon salt
½ teaspoon black pepper
1 can coconut cream (or cream layer from additional can of coconut milk) for garnish
Instructions
Roughly chop all veggies. In a large stockpot, sauté onion and garlic in butter or coconut oil on medium-high heat until slightly browned and fragrant. Add celery and apple, toss to coat, and continue sautéing for another few minutes. Add butternut squash, fresh herbs, and vegetable stock. Bring to a soft boil, immediately turning heat down to low. Simmer for 10–15 minutes, until vegetables are soft.
Use a large measuring cup to carefully transfer the soup into a blender in batches and purée until smooth. An immersion blender would also work well here. Once all puréed soup is back in the stockpot, stir in the coconut milk. Salt and pepper to taste. Ladle into bowls, garnishing each with a large dollop of swirled coconut cream and any additional fresh herbs of choice.
Originally Published in Edible Western NY.
