AuthorArynCategoryDinner, Fall, Make ahead mealsDifficultyBeginnerDice the Roasted Butternut Squash, and add to the Broth. When it's as tender as you like it, mash or blend 50-75% of the chunks. Add your sauteed protein and veggies, and Coconut Milk for creaminess.
Preheat oven to 400 degrees
Line a small pan with foil, wash the Butternut Squash, and make a couple of slits in the bottom of the squash, for venting!
Bake (Roast) 60-90 minutes, to desired tenderness. (Move to step 2 while you wait)
Cool, peel, de-seed, and dice the squash
While the Butternut Squash is roasting in the oven, Dice your chosen veggies. I used Yellow Squash, Zucchini, and Carrots. I would consider Leeks or Onions a good addition, but feel free to mix it up a bit!
Sautee the vegetables with a little Coconut, Grapeseed, or Olive Oil, add the protein of choice, cook through
Add your Broth, Seasonings, and Butternut Squash Cubes to a Soup Pot, Simmer a few minutes, then using a Potato Masher or Immersion Blender (Stick Blender) puree most of the cubes, or all of them if you prefer.
Add your sauteed veggies, meat, and Coconut Milk, simmer on low for 15-30 minutes, to blend the flavors.
Serve and Enjoy! This Soup freezes well, for an easy dinner on those nights you need a little help (or during sickness, maternity leave, etc)
Ingredients
Directions
Preheat oven to 400 degrees
Line a small pan with foil, wash the Butternut Squash, and make a couple of slits in the bottom of the squash, for venting!
Bake (Roast) 60-90 minutes, to desired tenderness. (Move to step 2 while you wait)
Cool, peel, de-seed, and dice the squash
While the Butternut Squash is roasting in the oven, Dice your chosen veggies. I used Yellow Squash, Zucchini, and Carrots. I would consider Leeks or Onions a good addition, but feel free to mix it up a bit!
Sautee the vegetables with a little Coconut, Grapeseed, or Olive Oil, add the protein of choice, cook through
Add your Broth, Seasonings, and Butternut Squash Cubes to a Soup Pot, Simmer a few minutes, then using a Potato Masher or Immersion Blender (Stick Blender) puree most of the cubes, or all of them if you prefer.
Add your sauteed veggies, meat, and Coconut Milk, simmer on low for 15-30 minutes, to blend the flavors.
Serve and Enjoy! This Soup freezes well, for an easy dinner on those nights you need a little help (or during sickness, maternity leave, etc)