I know that the days of having a nice hot bowl of soup are coming to an end, so I am making as many different kinds as I can now.
I do enjoy a bowl of chilled soup on a warm day but nothing comes close to the comforting bowl of hot soup.
Todays recipe is a very fast way to make butternut squash soup.
As you can see, I have just the basics but this is still full of flavor.
Butternut squash soup:
1 12 ounce bags of cut up butternut squash
2 cup of veggie broth
1 cup of unsweetened coconut milk
1 Tablespoon of coconut oil
The following seasoning per your taste:
Rosemary, poultry seasoning (or sage and thyme), black pepper mix, parsley
In a hot pan add coconut oil, butternut squash and seasonings. Sauté for a few minutes until fragrant. Turn down burner to a simmer then add veggie broth. cook for about 10 minutes until squash is done. If you want a smooth soup put soup mixture in a food processor. When I am in the mood for more texture or I don’t feel like cleaning my food processor I just mash-up the squash with a potato masher. Finally add and stir in the coconut milk. Simmer for a few minutes more, then enjoy your quick soup.