Happy Monday! I’m so happy that fall is finally in full swing around here. The weather is crisp, the leaves have turned, and (gasp!) I actually had to turn on my heater last week. All signs point to soup season! This creamy coconut butternut squash soup is a new favorite for me, and is so delicious! There’s a cute little french cafe not too far from us that Geoff and I have been to a few times, and they have the most divine, out of this world butternut squash soup. It is one of my very favorite foods in the world! I’ve been wanting to try a version at home, and when I stumbled across this recipe (which looked super easy and used ingredients I already had on hand) I knew it was meant to be. It’s not the same as the soup I usually order at the cafe, but it is a good substitute and incredibly flavorful, as well as being reasonably healthy! I served it with the biscuits I posted last week and got a thumbs up from both girls and the hubs as well. I can’t stop thinking about it and will definitely be making it frequently this winter. Yum!
Creamy Coconut Butternut Squash Soup
3 tablespoons butter
1 medium onion, chopped
1 teaspoon chopped garlic
2 cups chicken broth
3 cups butternut squash, cut into chunks (I used a package of pre-cut squash)
1 medium sweet potato, peeled and cut into chunks
1 13.5 ounce can coconut milk
3/4 cup half and half
1 teaspoon salt
1/2 teaspoon cumin
2 tablespoons shredded coconut
In a large pot, melt the butter over medium heat. Add the onion and garlic, and cook until fragrant. Add the chicken broth, squash, and sweet potato, and bring the mixture to a simmer. Simmer 20-25 minutes, or until the potatoes and squash are tender and easily pierced with a fork. Blend the mixture using an immersion blender or by blending in batches in a blender (leave an opening for steam to escape). Return to the pot and stir in the coconut milk, half and half, salt, cumin, and coconut. Warm until heated through. Serve with extra coconut for garnish.
adapted from Super Healthy Kids