Simple Squash Soup

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This is one of those recipes that everyone should have mastered: it can be pulled together very quickly, and customized to suit your family so easily. This version is the basic for the days when you want no fuss, but I have included some optional additions below

2 butternut squash, halved with the seeds removed

3 sweet potatoes, skin on but pierced with a fork

1 sweet onion

2 cloves of garlic

1 tbsp of cinnamon

1 tbsp of cumin

3 cans of coconut milk

2 tbsp of butter

 

Preheat oven to 350

Bake halved butternut squash and sweet potatoes for 45-60 minutes, or until soft

Sautee onions and garlic in a heavy bottom pot that you plan to cook the soup in

Add cinnamon and cumin once onions are translucent

In a separate bowl or mixer, scoop out squash and sweet potato and mix until smooth

Add vegetable mixture to soup pot and slowly add well shaken coconut milk

Reduce heat to low and cook for at least 15 minutes

Immediately before serving, in a small sauce pan brown butter for approx 5-10 minutes on medium, watching carefully not to burn.

Serve soup with a drizzle of brown butter

 

Other optional additions: scoop of yogurt for extra creaminess, shredded chicken, curry, apples or apple butter, crispy sage

 

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