Butternut Squash Soup

This soup was absolutely delicious, and you can add so many different toppings to it! I love creamy soup, but always love to toppings that add a crunch.

I paired this butternut squash soup with roasted broccoli, and toasted pumpkin seeds.

The main flavor of this soup came through from the fresh rosemary.

Rosemary is great for cleansing purposes, peace of mind, and spiritual purification. In ancient times the herb was used for medicinal properties such as alleviating muscle pain, improving memory, and boosting the immune system.

Rosemary is also a rich source of antioxidants and anti-inflammatory compounds. Not to mention the flavor is incredible!

Ingredients:

1 butternut squash

3 sprigs of fresh rosemary (dried is also fine)

1 yellow onion

3 gloves of garlic

3 tablespoons of olive oil

1 cup of full fat coconut milk

1/2 teaspoon of nutmeg

1/2 teaspoon of cumin

1/4 teaspoon of cinnamon

1/4 teaspoon of cayenne pepper

3 cups of vegetable stock

Prep: the great thing about this soup is everything is going to get pureed, so you don’t have to worry about finely chopping the onions, mincing the garlic, etc. :)

1. Slice butternut squash in half (the long way), and remove the seeds. Place on a baking sheet with parchment paper, drizzled with olive oil and fresh rosemary. Roast it in the oven on 400 degrees for 40 minutes. Once you take it out from the oven, let it cool, and remove the skin (it peels right off). Cut it into chunks and set aside.

2. In a large saucepan, add 3 tablespoons of olive oil, chopped yellow onion and cook on medium heat for 5 minutes. Add garlic, and spices. Stir and cook on medium heat for about 3 minutes or until the garlic starts turning golden.

3. Add butternut squash, 1 can of coconut milk, another drizzle of olive oil, vegetable stock, salt, pepper and rosemary. Mix well.

4. Blend everything together with whatever blender you have! I find an immersion blender to be the easiest with soups. Taste it, and add more salt/pepper if need be.