Now that Fall is officially here, I’m excited to transition into the cooler months by nourishing myself with all the delicious foods this season provides. One of my favorite fall vegetables is squash — they are fantastic roasted, stuffed, sautéed, pureed, and steamed. For those that crave sugar, incorporating sweet veggies such as butternut squash can help reduce your sugar cravings. This recipe is really simple, but the flavors of the squash and coconut milk compliment themselves so well that it doesn’t take much to make this one tasty soup!
- 1 butternut squash (2 to 3 pounds), peeled, seeded and chopped into 1″ pieces
- 6 cups of vegetable broth
- 1 medium yellow onion, chopped
- 1 and 1/2 tablespoon of unrefined coconut oil
- 1 cup canned coconut milk
- salt and pepper, to taste
- optional: dried tarragon
Peel and chop the squash. Heat up the coconut oil on high in a large soup pot. Add in the onions and sauté about 6 minutes, until the onions soften and become translucent. Add in the broth and squash and a couple pinches of salt. Bring to a boil then turn heat down and let simmer for about 20 minutes, until the squash is soft. Using either an immersion blender or regular blender, blend the soup until all of the squash is pureed. Add in the coconut milk and stir. Taste and add in salt and pepper to your liking. When serving, top each bowl of soup with a sprinkle of tarragon.