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A Big Bowl Of Goodness: Butternut Squash Soup 

Life At The Table Butternut Squash Soup. A bowl of butternut squash soup garnished with chopped peanuts and cilantro sitting on a wooden table with a green napkin next to it.
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 This delicious Butternut Squash Soup is 100% veggies and 100% delicious. Completely gluten and dairy free, super easy to make, and garnished with roasted peanuts and cilantro this recipe is keeper.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, rough chopped
  • 2 large carrots, rough chopped
  • 2 cloves garlic, rough chopped
  • 1 pound cauliflower, chopped
  • 2 pounds butternut squash, peeled and rough chopped
  • 4 cups vegetable stock, divided
  • 1 cup unsweetened coconut milk
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • Roasted peanuts and cilantro for garnish
  • Kosher salt to taste

Instructions

  1. Heat a large pot over medium-high heat. Once hot, add just enough olive oil to coat the bottom of the pot; give it a swirl to coat the bottom. 
  2. Add the onion and carrots. Sauté until they begin to soften and the onions begin to turn translucent.
  3. Add the garlic and sauté another 1-2 minutes.
  4. Add the the butternut squash, cauliflower, and just enough of the stock to cover the vegetables.
  5. Bring to a boil and then simmer for 25-30 minutes, or until the vegetables are very fork tender and falling apart.
  6. Stir in the cumin and paprika.
  7. Remove the soup from the heat and allow the soup to cool for 15-20 minutes.  
  8. Using a traditional blender or emersion blender puree the soup.
  9. Stir in the coconut milk.
  10. Additional broth as needed to thin the soup to your liking, if needed.
  11. Taste and adjust seasoning as needed.
  12. Re-warm if needed before serving.
  13. Serve with chopped roasted peanuts and chopped cilantro.

Nutrition

Find it online: https://lifeatthetable.com/a-big-bowl-of-goodness-butternut-squash-soup/

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