This soup is one of my favorite things to make in the fall. The coconut milk adds unexpected flavor and creaminess to this otherwise traditional dish. Plus, it requires little hands-on time and looks beautiful to serve.
Recipe: BUTTERNUT SQUASH SOUP
Servings: 6-8 small bowls Time: 90 minutes
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Ingredients:
1 large butternut squash
6 chopped fresh basil leaves
1/2 cup chopped white onion
3 pinches of cinnamon
1 tsp brown sugar
3 cloves
salt to taste
1/2 tsp nutmeg
2 bouillon cubes
1 can coconut milk
1 cup of water
1 tbsp coconut oil
2 cups fresh spinach leaves
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Directions:
Preheat oven to 400.
Place the butternut squash on a cookie sheet and roast whole until soft to the touch, about an hour.
In the meantime, chop your onion and basil. Add the coconut oil to a large pot over medium heat and add the onions. Cook for 5 minutes or until the onions are clear.
Add a pinch of cinnamon, one crushed clove, and half of the nutmeg. Stir and cook one more minute.
Scoop out your squash and add it to the pot. Add the coconut milk, water, bouillon cubes, and remaining sugar and spices. Whisk together and cook for another 10 minutes. Salt to taste.
Place raw spinach at the bottom of your serving bowls and scoop the soup over it.
Enjoy!
YUM
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