Festive Squash Soup

IMG_1940The long Thanksgiving weekend at my parent’s house involved lots of quality family time as well as cooking and eating, cooking and eating, cooking and eating….  When we got home this afternoon we were ready for something light that required minimal effort.

This festive butternut squash soup from Everyday Paleo matched our requirements perfectly.  With just a few ingredients, 10 minutes of chopping and 40 minutes of cooking time it’s a perfect light dinner which also reheats beautifully.

  • 1 butternut squash, peeled and diced into 1 inch cubes
  • 1/4 cup diced yellow onion
  • 1 apple peeled, cored and diced
  • 2 cups chicken stock
  • 1 can coconut milk (checkout the new “Simple” guar gum free version from Native Forest I found at Whole Foods)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon black pepper

In a large soup pot add the squash, apple, onion and chicken stock. Bring to a boil and cook for about 25 minutes or until the squash is tender. Add the mixture to a food processor or blender and puree until smooth. (I prefer my Breville blender for pureeing soups). Put the soup mixture back into the pot and add the coconut milk and spices. Bring to a simmer and cook for another 10 minutes, stirring often.  Serves 4.

To easily peel a butternut squash, I use a knife as shown in this how-to video.

For peeling and dicing apples, I follow this method.

Looking for other soup ideas?  Check out these previous postings:

I am grateful each day for wellness, happiness and the opportunity to share with you.