Cozy up with this Butternut Coconut Soup recipe. We love its unique flavor and simple ingredients that make for a delicious, warm dish!
about 1 cup
30 minutes
Soup, Chili & Stews
Dinner
Dairy Free
Gluten Free
Vegan
Vegetarian
Ingredients
4 servings
Butternut Squash, peeled and cubed
1 1/2 pounds
Yellow onion, diced
1/2 cup
Celery, diced
2 stalks
Garlic cloves, minced
3 cloves
Thyme
3 stems
Fresh ginger, diced
2 tablespoons
Salt
2 teaspoons
Black pepper
1 1/2 teaspoons
Paprika
2 teaspoons
Lite coconut milk (14oz)
1 can
Chicken or vegetable broth (low sodium)
2 cups
Coconut oil
2 teaspoons
Directions
1
In a large pot, sautée onion, celery, garlic, ginger, salt and pepper in one tablespoon of coconut oil until softened, about 5 minutes.
2
Add paprika, butternut squash, coconut milk, stock and thyme stems and bring to a boil for 10 to 15 minutes, or until squash is fork tender and beginning to break down.
3
Puree with a hand blender (or very carefully in a regular blender).
4
Serve with chopped parsley and a drizzle of coconut milk.
5
Batch cooking note: can be kept in fridge for 5 to 7 days or frozen for up to a month!