Mrs. In10Sity's Recipe's: Creamy Butternut Squash Soup
Be prepared for the ultimate comfort food. This Creamy Butternut Squash Soup is made with plenty of creamy goodness—what more could you want? Ladle up this soup anytime you need a hug from your kitchen or are craving some hearty autumn flavors. You’ll love the sweet Himalayan salt notes that come through in every bite, along with fall-inspired touches like butternut squash and the taste of avocado. Skip right past watery soups and go straight for the good stuff: we promise this one won’t disappoint!
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Creamy Butternut Squash Soup
- Large Pot
- Blender
- 2 tbsp Avocado Oil
- 1 large Yellow Onion (Chopped)
- 1 tsp Himalayan Salt
- 1 3-lb Butternut Squash (Peeled, Seeded and Cubed)
- 3 Cloves Garlic (Minced)
- 1 can Coconut Milk (Unsweetened)
- 1 tsp Onion Powder
- 3-4 cups Vegetable Broth
- 1 tsp Black Pepper
Heat the oil in a large pot over medium heat. Add the onion, salt, and pepper to sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
Add the garlic and onion powder Stir and cook30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20to 30 minutes.
Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley and/or crusty bread.
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