I’m not sure there is anything quite as cozy as a bowl of warm, creamy butternut squash soup. This version is extra creamy with the addition of coconut milk, which, along with the bone broth and pumpkin seeds, adds enough fat and protein to make this substantial enough for a meal. If you want to know how to make your own bone broth, check out my blog post; or you can substitute vegetable broth for a vegan/vegetarian version. Put on your comfy sweatpants, light the fire, and enjoy one of my very favorite winter recipes.
Creamy Butternut Squash Soup
- 1 TBSP olive oil
- 1 medium sweet onion, diced
- 1 large butternut squash, peeled, de-seeded, and diced
- 1 large clove garlic, chopped
- 2 cups chicken bone broth (sub veggie broth for vegan)
- 1 cup coconut milk
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp thyme
- 1/3 cup pumpkin seeds
- Fresh parsley, chopped
Heat a large pot over medium heat. Add olive oil and onion, and saute until they begin to soften, about 4 minutes. Add squash and garlic, and saute for another 6 minutes. Add bone broth, coconut milk, and spices, and bring to a simmer. Cover and simmer on low for 20 minutes, until squash is soft.
While the soup is simmering, toast pumpkin seeds in the oven at 350 degrees for about 5 minutes, until they puff up (watch them closely so they don’t burn).
When the soup is done, use an immersion blender or regular blender to puree until smooth. Serve with toasted pumpkin seeds and fresh parsley.