Butternut Squash Soup

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Congratulations! It’s Fall, and Fall = pumpkin all the things! Are you as excited as I am!? I mean, I’m a girl so I can’t not.

pumpkin spice all the things

What’s everyone being for Halloween? Slutty ghost? Slutty Miley? Slutty Nori West? We have our work party tomorrow night and I’m going as one of those beer maids from Hofbrauhaus/Oktoberfest/Germany, mainly so I can get paid to paddle people’s fannies. It blows my mind that that’s someone’s job, for real. #jealous #secondcareer There’s also a pumpkin decorating contest at work, and I submitted my best Grumpy Cat. Fingers crossed!

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For real, though. Fall & winter weather mean tons and tons of soup which is super exciting but also bittersweet because I feel like my tongue is permanently burnt since I have no patience. Here’s a soup that’s not pumpkin-y:

Butternut Squash Soup

Prep time: 10 minutes
Cook time: 50-70 minutes
Total time: 60-80 minutes
Makes: About 8 servings

Ingredients

  • 1 med or lg butternut squash, cubed & skin removed
  • 1 med or lg sweet potato, cubed
  • 1 med yellow onion, chopped
  • Salt & pepper
  • 1 tbsp Herbs de Provence or other Italian herbs
  • 4 cloves garlic, chopped
  • 2 tbsp coconut oil
  • 1 32 oz container of vegetable broth
  • 1 cup coconut milk (both light and regular will work)

Directions

  1. Preheat oven to 400*
  2. In a large baking dish, add cubed butternut squash, sweet potato, coconut oil, garlic, herbs de Provence, and salt & pepper. Mix together until everything is coated evenly
  3. Bake in the oven until tender (usually 40-60 minutes), stirring about half way through
  4. When the squash/potatoes are almost done baking, add the chopped onion to a large saucepan and sauté until translucent (additional oil optional)
  5. When the squash/potatoes are done, add to the saucepan with the onions, add vegetable stock and simmer for 15 minutes
  6. Blend the soup mixture using a hand blender or transfer to a regular blender then pour back into the saucepan.
  7. Add the coconut milk and taste, adjust seasoning if desired
  8. Serve immediately, although I find it tastes better the next day…if it lasts. I like to eat mine with hot sauce!

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