Teresa’s Tasty Butternut Squash Soup Recipe

While all kinds of squash are in season, my favorite is butternut squash.

This recipe is actually gluten-free and vegan, but don’t let that scare you if that’s not typically your diet. It’s full of flavor, and you’ll never know the difference!

You will need a blender for this recipe.

 

 

Ingredients:
1 Large butternut squash
2 Cloves garlic
1 Can coconut milk
1 Can of vegetable broth (Have a second can on hand if you like your soup thinner)
1 Tablespoon of coconut oil (or you can use safflower oil)
1 Jalapeño
1 Sweet onion
1 Red bell pepper
1 Tsp. ginger
1 Tsp. cumin
Salt and pepper to taste

With a sharp knife cut the ends off the squash.
Leaving the skin on, cut squash width-wise in 3 equal sections so you can lay the rounds flat in a large baking dish.
Scoop the seeds out with a spoon.

Slice 2 cloves of garlic and sprinkle them around the squash.
Add 1 inches of water in the bottom of the baking dish. Cover with foil and bake for an hour at 350 degrees.
Note: Many recipes have you peel and core the squash, then boil it. I find baking it first is easier and more flavorful.

Dice the onion, red bell pepper, and jalapeño (careful not to rub your eyes after working with this hot pepper), then sauté in coconut oil for about 5 minutes on medium flame.
Add the vegetable broth and simmer for 10 minutes.

When the squash is done, take the foil off and let it cool.
Pour any remaining juice in the bottom of the baking dish into the blender.

The pulp will easily scoop out away from the skin.
Add the pulp to the blender in small batches, adding the vegetable broth, and coconut milk so it will blend.

The thickness of the soup is up to you. If it is too thick you can add
another more (cold) vegetable broth. Pour the blended soup into a large
pan on the stove and simmer to blend ingredients (15-20 minutes).
Add cumin and ginger.
Salt and pepper to taste.