Butternut Squash Soup

No ratings yet

A rich and creamy butternut squash and carrot soup that's easy to make and stores well for leftovers.

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner

Cuisine: American

Servings:

Calories: 180kcal

2 pound butternut squash cut up in small pieces
1 carrot large, cut up
2 tbsp olive oil
3 tbsp unsalted butter
1 yellow onion large, thinly sliced
4 cloves garlic chopped
4 cups vegetable stock
2 sprigs thyme fresh
1 bay leaf
1 cup coconut milk not canned - in the refrigerated section- we used a brand that combines coconut milk with coconut water.
pinch nutmeg
kosher salt
pepper

Line a baking sheet with parchment paper.
Peel and cut up squash and carrot into 1-inch pieces. Add to baking sheet. Toss with olive oil. Bake for 45 minutes, turning occasionally, until squash is well browned and caramelized.
When the squash is almost done, melt butter in the Dutch oven.
Add sliced onion and garlic, cooking over medium-high heat, stirring consistently until tender.
Add squash and broth to the Dutch oven. Season with salt, pepper, and nutmeg.
Carefully pour soup into a blender and blend until smooth. Return to Dutch oven and cook until soup is hot.
Mix 2 tablespoons of coconut milk with the same amount of sour cream and whisk until well combined.
Ladle soup into bowls, topping it with a drizzle of sour cream mixture and pepitas.