1 large butternut squash
2 small white onions chopped
1 box of organic vegetable broth (I love Wegmans!)
2-3 cups water
1 heaping tsp. Vogue Cuisine Vege Base (I also find this at Wegmans in the organic/specialty food section)
½ tsp. cinnamon
Dash of nutmeg
Dash of garlic powder
Salt – I sometimes use Goya seasoning for a deeper flavor
10 oz. coconut milk
When I think of fall, I think of soups, falling leaves, curling up by a fire and tea. Since butternut squash is in season in the fall it’s a perfect time to make this soup. Here’s a recipe for an amazing butternut squash soup that you will definitely enjoy on a cool fall evening!
- Clean and cut the butternut squash into quarters. Bake on a cookie sheet, in a 375 degree oven for about 20-30 minutes (half way through baking). I left the skin on, but you could cut it off before-hand if you like.
- While the butternut squash is baking … sauté the onions in 2 tablespoons of vegetable oil. Add vegetable broth, water, vege base, cinnamon, nutmeg to pot. Let it come to a boil.
- When the butternut squash is finished baking, take it out and shave off the skin and cut it into chunks before placing it in the soup. Let it continue to cook until it becomes very soft. Add garlic powder.
- I used my emersion blender to make it into a creamy consistency. It’s easy and fast if you’ve never used one. Definitely beats pouring hot soup into a blender and back into the pot!!
- Now’s the time to put in your coconut milk for an even creamier texture. And salt to taste.
Pour into a bowl, sprinkle with some cinnamon and enjoy!!