This article is written by a student writer from the Spoon University at CU Boulder chapter.
Cold night or just a soup lover? This butternut squash soup requires less than 8 simple ingredients that will wow your tastebuds. Feel like a gourmet chef and dig your spoon into that bowl of fresh components. And don’t worry, we won’t even judge you if you slurp.
Butternut Squash Soup
Ingredients
Instructions
Preheat oven to 400ºF. Cut butternut squash in half lengthwise.
Remove seeds and sprinkle salt on open face side before placing squash face down on a greased baking sheet.
Bake for 45 minutes, or until a knife can easily cut through squash.
Scoop out squash from the skin and place in a blender.
Add chicken broth, coconut milk, salt and pepper to the blender. Blend until creamy, or desired texture.
Garnish with toppings of your choosing like bacon and parsley.