BUTTERNUT SQUASH SOUP
Yield: 6 servings
2 tablespoons unsalted butter
1 medium onion, chopped
1 stalk celery, chopped
1 (2-3 pound) butternut squash (peeled, seeded and cut into 1-inch chunks)
2 Yukon gold potatoes (peeled and cut into 1-inch chunks)
4 cups chicken stock (or less if you like your soup thicker)
1 (14 oz.) can coconut milk
2 tablespoons honey
freshly grated nutmeg
salt and freshly ground black pepper
1. Melt the butter in a large soup pot. Add onion and cook for 6-7 minutes. Add celery and cook for 1 minute more. Add squash, potatoes and stock.
2. Bring to a boil and cook until squash and potatoes are both tender, about 15 minutes.
3. Add the coconut milk and honey. Blend until smooth using an immersion blender.
4. Season with nutmeg, salt, and pepper. Bring back to a simmer and serve.
blending in the freshly grated nutmeg |
I sprinkled the parsley on for the photo (and it's still boring, so I put the cubed squash up top) |
2 comments:
This sounds pretty great. I love soup. Of course, I like the idea of squash with butter, salt, and maple sugar too!
Some grocery stores sell the squash already cubed for you, but roasting it is another great option (definitely easier and adds nice flavor).
You may (or may not) have noticed that I'm a big fan of coconut milk. I love the flavor (and the convenience)!
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