Butternut Squash Soup

Snap Fitness

Soup can be a comforting way to fill up on a cold day. This butternut squash soup is vegan and full of vegetables. Adding a bit of full fat coconut milk at the end is a healthier way to get the creaminess you might be used to in soups. Enjoy this with some whole grain bread for dipping, a side salad, or a simply grilled chicken breast.

 

Butternut Squash Soup

 

1 medium butternut squash, halved and seeded

Coarse kosher salt and freshly ground black pepper

1 tablespoon olive oil, plus more for brushing the squash

2 medium shallots, diced

2 cloves garlic, diced

1 sprig fresh thyme, plus more for garnish

1 yukon gold potato, peeled and cut into two inch cubes

3 cups vegetable stock or broth (possibly more as needed)

A few teaspoons of full fat coconut milk (optional)

 

Preheat the oven to 400ºF. Place the squash cut side up on a large baking sheet and coat lightly in oil. Season with salt and pepper. Bake until tender when pierced with a knife, flipping once halfway through, about 1 hour. Allow it to cool slightly, then remove the flesh from the skin.

 

While the squash is cooking, heat 1 tablespoon olive oil in a Dutch oven or large pot over medium heat. When the oil is hot, add the shallots and cook, stirring, until softened, about 2 minutes. Add the garlic and thyme and season with salt and pepper. Cook, stirring, for one minute. Add the potato and vegetable stock and bring to a boil. Allow the potato to cook until tender, about 15 minutes. Remove the thyme twig.

 

Add the cooked squash flesh to the potato pot. Use an immersion blender to puree everything together, or work in batches to puree in an upright blender. If the mixture is too thick for your liking, add another cup or two of broth and stir to combine. 

 

Ladle soup into bowls and garnish with a drizzle of coconut milk and a few thyme leaves.