Butternut squash soup
Yields: 5-6 servings
  • 1 tablespoon butter
  • 1 yellow onion, coarsely chopped
  • 1 tablespoon fresh sage, finely chopped
  • 4 ½ cups low-sodium vegetable or chicken broth
  • 3 tablespoons coconut milk
  • 2½ pound butternut squash, peeled, seeded, and chopped into 1-inch cubes
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • ¼ teaspoon dried thyme
  • Kosher salt and freshly ground pepper, to taste (I used about ½ teaspoon salt and ¼ teaspoon pepper)
  • Scant 1 cup freshly grated Parmesan cheese
  • Optional: 2 strips of bacon, cooked and crumbled
  1. Melt the butter in large pot over medium heat.
  2. Add onion and sauté until soft, about 5 minutes. Add sage and stir an additional minute.
  3. Add broth, coconut milk, squash, nutmeg, cinnamon, thyme, salt, and pepper. Bring to boil on high heat.
  4. Reduce heat and simmer until squash is tender, about 20-25 minutes.
  5. Purée soup in batches in a food processor or blender until smooth. Return to the pot and fold in the parmesan cheese.
  6. Optional: Serve soup topped with crumbled bacon and parmesan crisps (recipe below), with plenty of good (gluten-free) bread of sopping up the soup:)
Recipe by Snixy Kitchen at https://www.snixykitchen.com/recipe-rewind-butternut-squash-soup-with-parmesan-crisps/