This soup could be a quick addition to your Thanksgiving meal, a savory appetizer, or a light meal.
It has a delightful, comfort-food creaminess, while still being dairy-free! I used a homemade chicken bone broth, but you could substitute vegetable broth if serving vegetarians.
The smoked paprika was a favorite stocking stuffer gift last year. We use such a little amount at a time, that there is still plenty left- and it’s delicious!
Creamy Butternut Squash Soup
1 large Butternut Squash (about 8 cups when peeled & diced)
1/2 Cup minced Sweet Onion
1/2 Quart Chicken Broth
1 can Organic Coconut Milk (not “lite”)
1/2 tsp ground Ginger
1/2 tsp ground Cinnamon
1 tsp Smoked Paprika
1 1/2 Tbl Sea Salt (probably less if your broth is salted)
2 Tbl Coconut Oil
Peel the squash with a vegetable peeler, and cut in half. Remove any seeds from the middle of the squash, and then dice the squash into cubes. Melt coconut oil in a large soup pot, and sauté squash and onions in it for about 10 minutes.
Add the broth, coconut milk, salt and spices. Heat until the squash is soft. Blend soup with an immersion blender (or in batches in a blender; make sure to vent the lid for the hot steam!). Blend to your desired consistency; I left some squash pieces in ours for texture.
Taste and adjust seasonings as necessary.
We served ours with sunflower seeds and cheese. Other options could be pepitas or beans. This soup was delicious as leftovers for lunch a couple days later, too!