Coconut Almond Butternut Squash Soup
This soup is the epitome of a cozy evening curled up by a fire. Perfect for celebrating and expressing gratitude with loved ones during fall and winter holiday seasons.
I knew this was going to be an annual recipe tradition when my grandma said this was her favorite part of our family holiday gathering (plant-based or otherwise) several years ago! If you knew my grandma, you would know why this was such a huge compliment; she is known for her cooking!
As the weather gets colder, I wanted to share this recipe with you to remind us all of the innate beauty of life.
Coconut Almond Butternut Squash Soup
Ingredients
2 cups Yellow Onion, chopped
3 cloves Garlic, minced
4 cups low sodium Vegetable Broth
8 cups Butternut Squash (1 - 2 medium squash)
3/4 tsp Ceylon Cinnamon
1/8 tsp Cayenne (or to taste)
3/4 cup Almond Butter (or peanut)
Salt & Black Pepper to taste (I used 1/2 tsp salt, 10 turns of pepper)
1 can lite Coconut Milk
Optional garnish: Coconut milk, cilantro, cayenne or red pepper flakes, chopped almonds
Directions
Preheat the oven to 375° F.
Slice Butternut Squash in half and pierce the skin three times with a fork or knife. Place face down on a parchment paper lined baking sheet and bake for 40-60 minutes or until you can easily pierce it with a fork. Remove from oven, flip, scoop out seeds and discard. Allow the squash to cool enough to place in a blender.
Heat a large pot over medium heat for two minutes. Add onion and sauté for 4 minutes. Add garlic and sauté for another 3 minutes.
Scoop the cooled butternut squash out from it’s skin with a large spoon.
Add the butternut squash, onions, garlic, half the vegetable broth, almond butter, and spices to a blender. Blend until creamy.
Add the remaining vegetable broth to a pot and bring to a simmer. Add the butternut mixture, coconut milk, salt, and pepper to pot and simmer covered for 15-20 minutes. Serve!
Serves 6-8 // Prep time 25 // Cook 1 hour 15 minutes
Lasts 5 days in fridge, 2 months frozen
