Garlic Butternut Squash Soup
Soup has held it’s reputation for being a comforting, easy meal to throw together and this is no exception! It is extra creamy and smooth, thanks to the coconut milk. Additionally, the fresh spices and savory base of squash could not be a better match. You and your family will love having this meal on repeat, particularly on those extra chilly fall and winter months. I enjoy it best with fresh basil on top and a big spoon, yum!
Ingredients:
1 butternut squash, medium
1 cup water
1/4 cup avocado oil
1/2 tbsp freshly ground pepper
1 tsp of each: cumin, oregano, pink salt
1 tbsp garlic, fresh + minced
13.5 ounces coconut milk, canned
Directions:
Peel and cube the butternut squash.
In a bowl, combine the squash, oil, and all spices (except the garlic) and make sure everything is coated well.
Transfer to an Instapot and steam at low pressure for about 14-16 minutes, or until soft.
Pour the freshly minced garlic and can of coconut milk inside the Instapot.
Use an immersion blender (see notes for alternatives) to smooth out all the chunks of squash.
Keep on warm for as long as needed.
Enjoy with fresh basil and extra black pepper!
Notes:
Feel free to put an actual blender or food processor, versus the immersion blender.
This family-friendly dish is made in just one Instapot because piles of dishes are simply not my thing. No instapot, no problem! I’ve got you covered. Simply prepare the butternut squash as directed, including the spices (hold off on garlic) and oil, but place it on a baking sheet instead. Cook at 400 degrees for 14-16 minutes, or until soft. Transfer to a pot over the stove and pour the coconut milk and fresh garlic inside. Over low-medium heat, use an immersion blender to smooth out the chunks of squash. Once it starts to bubble, serve and enjoy!
