With the hint of winter in the air and the crunch of leaves under your feet what says fall better than a yummy Butternut squash soup? By adding a butternut squash to your weekend batch cook you can easily make this yummy soup for a quick evening meal. Keeping it super simple squash soup will become a quick go-to evening meal that will help you move away from those window meals on wheels.
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- Prep Time: 5m
- Cook Time: 10m
- Total Time: 15m
- 3 tbsp. Vegetable Broth - more as needed to prevent sticking
- 1 Medium Yellow Onion - diced
- 1 Clove Garlic - minced
- 3/4 c Vegetable Broth
- 1/4 tsp. Onion Powder
- 1/4 tsp. Nutmeg
- 1/4 tsp. Chipotle Powder
- 4 c Pre-baked Butternut Squash
- 2 c Coconut Milk
- Saute onions and garlic in the veggie broth until translucent. Adding more broth as necessary to prevent sticking. Add spices, remaining broth and squash and blend with an immersion blender until smooth. (If you do not have an immersion blender you can spoon the onion mixture into a regular blender and puree.) Add Coconut milk, heat and serve. Garnish with pumpkin seeds, crumbled walnuts, or slivered almonds.