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
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 2 servings
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.