Butternut squash soup
yields: 5 -6 servings
Ingredients
- 1 tablespoon unsalted butter
- 1 yellow onion, coarsely chopped
- 1 tablespoon fresh sage, finely chopped
- 4 ½ cups low-sodium vegetable or chicken broth
- 3 tablespoons full-fat canned coconut milk
- 2½ pound butternut squash, peeled, seeded, and chopped into 1-inch cubes
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cinnamon
- ¼ teaspoon dried thyme
- Salt & 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
INSTRUCTIONS
- Melt the butter in large pot over medium heat.
- Add onion and sauté until soft, about 5 minutes. Add sage and stir an additional minute.
- Add broth, coconut milk, squash, nutmeg, cinnamon, thyme, salt, and pepper. Bring to boil on high heat.
- Reduce heat and simmer until squash is tender, about 20-25 minutes.
- Purée soup in batches in a food processor or blender until smooth. Return to the pot and fold in the parmesan cheese.
- Optional: Serve soup topped with crumbled bacon and parmesan crisps (recipe below), with plenty of good (gluten-free) bread of sopping up the soup:)
