Favorite Fall Butternut Soup
What's cozier than coming home to a big warm bowl of creamy butternut soup with some fresh, crusty sourdough on the side?! My family says I have an "obsession" with orange soup! Maybe it's just because this soup is SO GOOD and SO EASY to make that I can't help myself! I literally make this at least once a week. PS: Did you know butternut helps to balance out hormones? I guess that's why a lot of us women crave it so much. With notes of curry, a little salty – a little sweet… absolute perfection! Everyone asks me for this recipe after they've tried it. The best part? It's dairy-free, gluten-free and vegan!
Ingredients
Method
- Heat large pot on medium-high heat to melt coconut oil
- Add chopped onion and cook down for 2-3 minutes
- Add minced garlic, cook until fragrant
- Pour in 1 quart low-sodium vegetable or chicken broth
- As broth is heating up you can peel and chop your butternut into 1-inch cubes, making sure to remove ALL of the seeds! This is super important because you don't want to find any hard pieces once you puree your soup later in the process
- Add ¾ tsp of salt and 1-2 tbsp of curry powder (depending on taste preference)
- Add in chopped butternut and bring to a boil. Once boiling, turn down your heat to low, covering your pot and simmering for about 15-20 minutes.
- You're now ready to puree! Blend in batches using a high-powered blender like a Vitamix, or use an immersion blender (my favorite for blending soups!) which is easier and less clean-up!
- Once all blended, pour in 1 cup (or more) of full-fat coconut milk or coconut cream
- Give your soup a taste and add about **2 tbsp raw honey
- Enjoy with a piece of crusty sourdough. I love to drizzle more coconut milk on the top and a handful of raw pepitas for crunch!
- Enjoy!!!
Notes
This recipe is a combination of a few different butternut recipes I’ve used over the years, adding in alternative, healthier ingredients to make it vegan, gluten-free and dairy-free!
You can usually buy pre-chopped butternut pieces in the grocery store which will help to streamline the process of making your soup. I usually end up buying whole butternuts because I’ve found that it’s hard to find “organic” pre-chopped butternuts.
**Knowing how much honey you will need to add really depends on the butternut’s taste which is tricky because it’s really hard to know sometimes if it will be a sweet squash or not. Sometimes I must add in more honey than I would’ve originally liked to balance out the flavor.
I always err on using more butternut squash (sometimes even 1 1/2 butternuts) to ensure that my soup will be really thick and creamy. You might need to play around with this recipe a bit to find out what works for you.
Comment to let me know if you make this recipe and how you like it!
Happy Cooking!
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