The Pioneer Woman Tasty Kitchen
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Simple Butternut Squash Soup

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Level: Easy

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Description

Who knew making thick and creamy soup could be this easy and delicious? Yum!

Ingredients

  • 4 cups Peeled, Cubed And Roasted Butternut Squash
  • 1 dash Cinnamon
  • 1 whole Medium Size Apple, Peeled, Cored And Cubed
  • ½ whole Yellow Onion, Diced
  • 1 teaspoon Coconut Oil
  • 4 cups Chicken Broth
  • 1 can (about 13 Oz. Size) Coconut Milk
  • 1 teaspoon Salt, Or To Taste
  • Bacon And Green Onions, For Garnish

Preparation

Preheat oven 425ºF.

Place peeled, cubed butternut squash on a large cookie sheet and sprinkle with cinnamon. Roast for 30 minutes.

Meanwhile, in a large skillet, saute apple and onion in coconut oil and a few dashes of salt for 7–10 minutes or until brown and softened. Add broth, coconut milk, and squash to the skillet with the apple and onion and bring to a boil (or transfer to a pot to fit all). Reduce heat and simmer uncovered for 20 minutes. Stir in salt to taste, about 1 teaspoon.

Use an immersion blender or transfer soup (carefully) to a high-speed blender or food processor and blend until soup is smooth and creamy. Top with bacon and green onions. Enjoy with crusty bread or a grilled cheese sandwich!

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