Butternut Coconut Soup

Nothing bewitches the palate quite like a steaming bowl of creamy puréed squash enhanced with exotic coconut milk and spiced with warming nutmeg, ginger, cinnamon, and cayenne.

Ingredients:

  • 1 butternut squash (~ 3 cups chopped)
  • 2 tablespoons melted organic, unrefined coconut oil (dived in half)
  • 1 medium yellow onion (~1 cup chopped)
  • 1 medium organic apple (~1 cup diced)
  • 2 cups Kettle & Fire Chicken Bone Broth
  • 1/4 teaspoon organic ground nutmeg
  • 1/4 teaspoon organic ground ginger
  • 1/4 teaspoon organic ground cinnamon
  • 1/2 teaspoon pink Himalayan salt, additional for seasoning
  • 1/8 teaspoon organic ground cayenne pepper
  • 1 can (13.5 ounces) Native Forest “Simple” Coconut Milk (no guar gum)

Equipment:

  • Vegetable peeler
  • Baking sheet lined with parchment paper
  • Medium soup pot
  • Handheld immersion blender or high-powered blender (such as a Vitamix)

Instructions:

Preheat the oven to 400 degrees.

To prepare the butternut squash, wash, then carefully slice off the bottom and top of the squash. Poke several holes in the hard skin with a fork. Place the squash in the microwave for 3 minutes. Remove from the microwave and easily peel the warmed squash.

Cut the squash in half, lengthwise, then scoop out the seeds, discarding them. Chop the squash into chunks and place in a bowl. Drizzle the first tablespoon of melted coconut oil over the squash and add a sprinkle of salt, then toss with a spoon to coat the chunks. Place the chunks on a baking sheet lined with parchment paper. Roast for 30 minutes, flipping once for uniform browning.

While the squash is roasting, chop the onion and apple in a medium dice, keeping the two separate.

Melt the second tablespoon of coconut oil in a soup pot. Sauté the onion in the oil over medium heat for about 10 minutes, until browned, regularly stirring the diced onion in the pot. Add the diced apple, now-roasted squash, bone broth, and spices. Bring to a simmer, cover, and let the soup ingredients cook for 10 minutes over low heat.

Use an immersion blender to purée the solid and liquid ingredients together in the soup pot. Add the coconut milk, bring the soup back to a small simmer, and cook uncovered for another 10 minutes, until throughly heated. If the soup is too chunky, you can place the liquid in a high-powered blender such as a Vitamix to ensure complete smoothness. Season with salt, to taste.

Serve hot, or cool and freeze for future use.



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