Ingredients:
- 1 Butternut Squash ( 2-3lbs)
- 1 TBS avocado oil or olive oil
- 1 TBS of smart balance original butter or dairy free butter of choice
- 1 medium onion diced
- 3 garlic cloves, pressed or minced
- 1 TBS maple syrup
- 1 tsp of vanilla extract
- ⅛ teaspoon ground nutmeg
- 1 can of full fat coconut milk (13.5 oz)
- Freshly ground black pepper, to taste
- 3 to 4 cups (24 to 32 ounces) vegetable broth
Directions:
- Preheat the oven to 400 degrees Fahrenheit.
- Cut a few slits in the butternut squash and place in the oven in a shallow baking dish or baking sheet lined with parchment paper.
- Lightly rub the butternut squash with olive oil and place in the oven for 30 minutes until tender.
- Once the butternut squash is tender remove it from the oven and place on a cutting board to cool.
- Once the butternut squash has cooled ( place in the fridge or freezer for 10 min to speed up the process) cut the butternut squash in half and scoop out JUST the seeds and discard.
- Using a spoon, scoop out the remaining butternut squash and place it into a bowl. Discard the skin.
- Chop the onion and mince the garlic. Add both of them to a medium sized frying pan. Add the oil and the smart balance butter. Cook 5-8 minutes until fragrant and until the onions are translucent. Add water if you feel that the onions are starting to burn and lower the heat.
- In a high speed blender or food processor add the butternut squash, nutmeg, vanilla, maple syrup, full can of coconut milk, nutmeg, onion, and garlic. Blend for 2-3 minutes until smooth. Scrape down the sides and continue processing until blended ( about 1 full minute).
- Return to a medium/large pot and add 3 cups of vegetable broth.
- Bring to a boil and then simmer for 10-15 minutes
- If the soup is not thick enough or you added too much vegetable broth, feel free to add about 1tsp of cornstarch or arrowroot to thicken. Also place in the fridge to allow the coconut milk to thicken the soup if you do not want to add the cornstarch or arrowroot.
- Serve warm and enjoy!
Tips/Tricks:
Feel free to use pre-packaged butternut squash to speed up the process. You will still have to roast the butternut squash or steam to soften. Instead of using the oven to cook the butternut squash you can speed up the process by following the instructions below to soften your butternut squash. This will cut down the recipe time by 20 minutes. This soup
Cooking the squash in the microwave:
Cut the butternut squash in half and place in a baking dish with 2 tablespoons water. Cover with plastic wrap, and make a few slits in the wrap to allow steam to escape. Microwave on 100% power (high) for 9 to 12 minutes or until tender, rearranging once.
The story behind the recipe:
Stevie loves creating simple and healthy meals for everyone to enjoy! This was a recipe she created on a fall afternoon while she was craving something sweet! She is known for making a soup each week to pair with a delicious salad for a quick lunch or dinner option! Have this soup ready in the fridge to just grab and re-heat when you are super busy during the week!
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As always, stay well.
Love,
Diane & Stevie
