She Cooks Skinny

a peek into my life in the kitchen

Butternut Squash Soup

| 2 Comments

Confession time…

My car has the ability to have Sirius/XM but it is so dang expensive that we refuse to pay for it…BUT they are having a free trial right now so I have, yes, been listening to the Christmas radio station non-freaking-stop. I told myself to wait for at least after Thanksgiving, but I caved. dangit. I love it. Sorry, not sorry.

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I sometimes cook dinner while listening to the “La Vie En Rose” pandora station and pretend that I am in Paris, speaking beautiful French and making some extravagant French meal. Then I snap back to reality and realize I am in Houston, can’t speak a lick of French, and have no idea where I would even begin to learn how to cook French food. #dreams.

I have a new found love of soup. In the last month I have made…

- Tortilla soup

-Chili 

- Homemade Chicken Noodle Soup {recipe soon!}

- Homemade Chicken Broth

and now, my personal favorite, Butternut Squash soup. It is creamy, yet light, and so very simple to throw together. It is a great starter dish!

Butternut Squash Soup

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Time: 1 hour

Serves: 4

Ingredients

1 medium-large Butternut Squash

½ Sweet Onion, diced

1 cup Chicken Broth

½ cup Coconut Milk (real milk will work here!)

Pam spray or 1 TBSP olive oil

1 TBSP Salt

1 TBSP Pepper

1 TBSP Cinnamon

1 TBSP Garlic Powder

1 tsp. Dried Oregano

1 tsp. Dried Thyme

Directions

Preheat your oven to 400 degrees. Slice butternut squash length ways and remove the seeds, place meat side up and spray with a little Pam or rub a teaspoon of olive oil on each half, sprinkle each half with 1 tsp. of cinnamon. Place on baking sheet and bake in oven for 45 minutes. Heat a saucepan to medium heat and either spray with Pam or add your olive oil. Sauté your onion until translucent, about 5 minutes. Once the butternut squash has finished cooking take a knife and remove the skin, it should peel away very easily. Add butternut squash to sautéed onions and break up the squash with your spoon. Add in the chicken broth and let simmer for a couple of minutes. Add in the coconut milk, spices, and the rest of the cinnamon to the soup. Transfer your soup to either a food processor (what I used) or your blender. Blend, or process, until smooth. You might have to do this step in batches. Serve warm or chilled!

Happy almost Thanksgiving!!

2 thoughts on “Butternut Squash Soup

  1. YUM! That is one of my FAVORITE soups!! :)

  2. Looks wonderful bring some tomorrow. Like the bowls to.

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