I wanted something soothing and creamy, but not too heavy. Last week I got a Butternut squash and some apples. So I decided it was high time I try my hand at making a butternut squash soup. Now I am wondering why I waited so long. I love my soup and I think a cup at breakfast might help somebody get their morning vegetables in!
1 Butternut Squash
2 medium apples ( I used Pink Lady)
6 cups of chicken stock (I used my chicken bone broth)
Trader Joe’s Light Coconut milk ( I used about 3/4 of the can)
1 tsp cinnamon
Cook butternut squash in oven preheated to 375 for about 50 minutes
I cut mine in half took out seeds and put coconut oil on the cut side as well as the foil lined cookie sheet.
While your squash is cooking peel and core your apples and dice them. Put broth and diced apples into soup pot and cook for 20 minutes.
Once squash is done cooking and cool enough to handle , add to the soup pot with chicken stock and apples.
Simmer for 10 minutes test and make sure apples and squash are very tender.
You can either blend soup in a blender a little at a time or use a immersion blender. I used my stick blender.
Blend until very smooth, add coconut milk and cinnamon and stir well.
Enjoy, this is a very warm and semi sweet comfort soup. It did not taste sweet until after I added the cinnamon and coconut milk. Next time I will use full fat coconut milk for a creamier texture.