The Millennial Chef

Butternut Squash Soup

If butternut squash soup isn’t the quintessential fall soup, then I truly don’t know what is! Everything about this dish screams comfort, warmth, and straight deliciousness. There are a slew of toppings you can add per your taste (I’ve done it with pine nuts, Greek yogurt and thyme which is pictured, fried goat cheese balls, sunflower seeds and honey, the list is endless). This is a healthy comfort food which is hard to find, and tastes like creamy, silky heaven! I used coconut milk (which I highly recommend) with low sodium chicken stock and no dairy at all (in the actual soup). One bowl is filling enough for a full meal IMO and you have zero guilt after eating it. I don't know if you can tell but I’m a big fan of this dish!!

Ingredients-

2 pounds butternut squash, buy this pre-cubed, trust me

2 cloves garlic

Extra virgin olive oil

1 teaspoon dried sage

1 teaspoon dried ginger

1 teaspoon rosemary

1 teaspoon turmeric

2 teaspoons fresh thyme

1 tablespoon of butter

2 carrots, roughly chopped

2 celery stalks, roughly chopped

1 onion, roughly chopped

3-4 cups low sodium chicken stock (have more on hand in case you think the soup is too thick)

1 15 oz can of coconut milk

Optional toppings:

Toasted pine nuts

3/4 cup Greek yogurt + 1 teaspoon honey, mixed

Thyme

Serving Size: 4-6

Directions:

  1. Start by roasting your squash. Place the cubed squash & garlic on a baking sheet and season with 1 tablespoon of EVOO, plus 1 teaspoon of dried sage, ginger, rosemary, turmeric, fresh thyme, and salt and pepper. Toss to combine. Roast of 425 for 30 minutes.
  2. While the squash is roasting, add 1 tablespoon of butter to a large pot and add the carrots, celery and onion. Season with a little salt, pepper, and the other teaspoon of fresh thyme. Saute this on medium to low heat for 5-7 minutes, or until the vegetables have softened. Then, add in 3 cups of chicken stock, and 1 can of coconut milk. Season with a 1/2 teaspoon of ginger. Bring this up to a boil, then down to a simmer and cook for 10 minutes or so.
  3. Once the squash has roasted, add it to a blender, plus your chicken broth & coconut milk mixture. Blend until completely smooth. Add this back to the pot you simmer your broth in and make it to the consistency you like. If it's too thick, add in a more broth or milk, and taste for seasonings.
  4. To serve, pour your decadent soup into a bowl and top with pine nuts and honey Greek yogurt, plus a sprinkle of fresh thyme! 

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