Nothing says sweater weather like some fresh homemade soup! Here’s a recipe that will bring the family back for seconds.
Butternut Squash Soup
Feeds 4-6
Ingredients:
- 4 pounds of butternut squash
- Chicken stock – 1 ½ - 2 quarts
- 1 can of coconut milk
- ¾ stick of butter
- Sea Salt
- Pepper
- Fresh Basil
- Peel butternut squash and remove all the green lines.
- Cut in half and remove all the seeds.
- Cube the butternut squash into 1 ½” pieces.
- Place in stock put with butter and a teaspoon of basil.
- Cook for 5 mins to melt butter and slightly brown the pieces.
- Add chicken stock to the pot to cover the squash.
- Cover and boil for 40 mins or until the squash is soft.
- Add ½ can of coconut milk.
- Remove from heat and blend with a blender.
- Put back on the stove on low heat.
- Add coconut milk to thicken or chicken broth to thin to the consistency you desire.
- Serve with some fresh sourdough bread.
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