This butternut squash soup is super simple to make, and stores great in the refrigerator for the week! The soup is vegan and gluten-free, and can be modified to your tastes. If you want to make this super simple by not peeling the butternut squash, you can cut the tops and bottoms off, remove the seeds, bake and scrape out the cooked squash. However, the taste that comes with roasting the cubes is more flavorful in my opinion.
2 Medium Butternut Squash
1 small yellow onion
1 carton vegetable stock
1 can coconut milk
2 tablespoons oil (olive, coconut, or avocado oil)
Salt and pepper to taste
Set oven to 400 degrees.
Chop tops and bottoms off of butternut squash off, and peel.
Once peeled, remove the seeds and chop the squash into cubes.
Lay the squash on lined a baking sheet and drizzle with 1 tablespoon oil.
Sprinkle salt, pepper, cinnamon and nutmeg.
Bake for 30-40 minutes or until fork tender.
In a soup pot, heat 1 tablespoon of oil and add chopped onion.
Cook the onion until translucent.
Add the butternut squash, onion, coconut milk, and broth to a blender in batches, blend until smooth.
Pour the soup into the pot and heat for 10 minutes stirring frequently making sure not to burn the soup.
Add salt, pepper, cinnamon, and nutmeg to taste.
This can be stored in the refrigerator in an airtight container for up to a week.