Updated: Feb 26
Soup season is upon us. All this rainy weather has me craving for soup! And this is one of my favourite soup recipes, I make this recipe every fall.
1 onion, large diced
2 cloves garlic, crushed
1 butternut squash, peeled, seeded & large diced (1 kg)
1/2 tsp paprika
handful fresh thyme
3 bay leaves
3 cinnamon sticks
2 tsp salt
3 tsp red wine vinegar
3 1/2 cups stock
3 Tbsp maple syrup
1/2 cup coconut milk
1/8 tsp nutmeg
1/8 tsp ground cinnamon
4 Tbsp coconut flakes
4 Tbsp pumpkin seeds
In large pot heat small amount of oil. Add onion and cook for 1 minute. Add squash and all spices. It helps to place thyme, bay leaves and cinnamon sticks cheese cloth for easy removal. Cook for 1 minute. Add vinegar, stock and syrup. Lower heat and simmer for 45-50 minutes or until squash is soft. Remove cheese cloth of herbs, if you didn't place into a cheese cloth be sure to remove all pieces of cinnamon, thyme and bay leaves. Add in coconut milk, nutmeg and cinnamon and blend smooth either using a stick blender or a stand up blender.
For garnish, heat small pan on low heat. Add coconut flakes and pumpkin seeds a toast until coconut is a nice light golden brown. About 1-2 minutes. Watch carefully to ensure it doesn't burn. Place on top of finished soup and enjoy!
Squash: Helps to use a sharp knife, and do this carefully. I start by cutting off ends, then cut it lengthwise. Remove the skin and the seeds on the inside. Cut into chunks.
Stock: If you are vegan keep it vegetarian stock. If not vegan you can try with chicken stock for a little add flavour! Also you just need enough stock to just cover everything, a smaller squash you may not need as much stock.
Season to taste: Depending on your preference you can add salt to taste! You may want to add a little extra, also depends on the stock you are using.
This is what I have and love below!