This is the recipe to make when you're looking for an easy-to-execute, comforting weeknight soup. It's not only delicious but also actually healthy. Best of all, it comes together in about an hour (with only 15 minutes of hands-on cooking time). It's hard to sing enough praises about the recipe below, given its ability to become a last-minute dinner. The leftovers taste even better the next day.
Most butternut squash soups add milk or heavy cream, but coconut milk makes the most comforting soup. It has a delicate sweetness that blends really well with naturally sweet butternut squash, and it brings a little bit of island flair to the dish. It also happens to make this soup vegan and Paleo-friendly, which never hurts.
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Butternut Squash Soup
Cooktop Cove
Ingredients
1 large butternut squash, cut in half and seeds removed
1/4 cup olive oil, divided
Salt and pepper, to taste
1/4 cup water
1 yellow onion, sliced
2 cloves garlic, minced
1 sprig fresh thyme, chopped
Pinch nutmeg
Pinch cayenne
1 (15-ounce) can coconut milk
Vegetable broth or water (as needed)
Coconut yogurt
1/4 cup olive oil, divided
Salt and pepper, to taste
1/4 cup water
1 yellow onion, sliced
2 cloves garlic, minced
1 sprig fresh thyme, chopped
Pinch nutmeg
Pinch cayenne
1 (15-ounce) can coconut milk
Vegetable broth or water (as needed)
Coconut yogurt
Directions
1. Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil.
2. Place the squash halves on the prepared baking sheet. Drizzle with half of the olive oil and season with salt and pepper.
3. Turn the seasoned squash flesh side down and add 1/4 cup water to the pan.
4. Roast for 45 minutes to an hour, until the flesh is soft enough to pierce with a fork. Allow the squash to fully cool.
5. When the squash is cool enough to handle, scoop out the flesh with a large spoon. Set the squash aside.
6. Meanwhile, in a large Dutch oven, heat the remaining 2 tablespoons of olive oil over medium-high heat.
7. Add the onion and cook for 10 minutes, stirring frequently, until it's very soft and starting to caramelize.
8. Add the garlic, thyme, nutmeg and cayenne and cook until fragrant, about 2 minutes.
9. Add the coconut milk and the reserved squash and stir to combine.
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10. Puree the soup in a high-powered blender, splitting it into two batches if necessary. Drizzle in vegetable broth or water as needed to thin the soup to the desired consistency.
11. Season the soup with salt and pepper to taste.
12. Serve with a dollop of coconut yogurt.