Buttercup Squash Soup
Buttercup Squash Soup
For more recipes like this one visit: www.arousingappetites.com
Servings
1
Ingredients
- coconut oil for cooking
- 1/2 large onion
- 1/2 medium-sized buttercup squash, deseeded and peeled and chopped into smaller cubes
- 2 cup vegetable broth
- 1 cup almond milk
- 1 cup coconut milk
- freshly ground black pepper, to taste
- parsley and/or red chiles, for garnish
Directions
- Put a stockpot to medium-high heat and, after about 45 seconds and once the stockpot is hot, add coconut oil and onions. Sauté for about 1 minute.
- As the onions begin to sweat, add the squash and another 1 tablespoon of coconut oil.
- Sauté the onion and squash together for at least another minute as the coconut oil becomes a coating.
- Add vegetable broth and increase stove heat to high. Bring the broth, squash, and onion to a boil.
- Once the broth is boiling, cover the stockpot and bring to a simmer. Let it simmer for 12-15 minutes.
- Begin checking the squash after 12 minutes to see if it is fully cooked through. The texture of the squash should be similar to that of a potato, so it will be fully cooked if you can poke a fork through.
- Once it's fully cooked, take the stockpot off the heat and transfer the squash, broth, and onions to a blender. Depending on how much soup you're making, this might need to be done in two batches. Also, be careful, because this is hot!
- Blend the soup until the squash and onions are broken down into a purée. Return the puréed soup to the stockpot and put to a very light simmer to keep it warm.
- Add the coconut milk and almond milk and stir thoroughly over simmering heat.
- Take the stockpot off the heat and serve the soup.
- And you're done! Garnish with parsley or red chiles and freshly cracked pepper.