Is there anything more comforting than a warm cup of soup? With fall comes a variety of seasonal vegetables, like butternut squash, that act as a secret ingredient for many rich and flavorful dishes. Serve this soup with fresh bread for the ultimate cozy night in!
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 teaspoons grated fresh ginger (or 1 teaspoon powdered ginger)
- 3/4 teaspoon sea salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon fresh or dried finely chopped thyme leaves
- 1 medium butternut squash, peeled and cut into 1-inch cubes
- 4 cups vegetable stock
- 3/4 cup coconut milk
- fresh thyme sprigs, coconut cream for garnish
- Heat a large pot over medium heat and add the olive oil.
- Add in the onion, garlic, ginger, salt and pepper, and thyme, and saute until the onion is soft and transparent.
- Add the cubed butternut squash and toss in the onion mixture.
- Add the vegetable stock and stir to combine (you may need to add a little more or less stock, depending on the size of your squash. The liquid level should be slightly lower than the squash).
- Add the lid to the pot and bring to a boil over medium-high heat.
- Once the soup reaches a boil, turn the heat down to medium-low and simmer for about 20 minutes, or until the butternut squash is very tender when you pierce it with a fork.
- Remove the soup from the heat and add the coconut milk.
- Puree with a hand-held immersion blender, or puree in batches in a regular countertop blender.
- Serve immediately with a garnish of fresh thyme and some coconut cream. Store in airtight containers in the fridge for up to 5 days, or the freezer for 2 months.