How sad is it that I have never made butternut squash soup in my entire experience in the kitchen? Well…I have a confession. Sometimes I do have a fear of trying new vegetables especially the squashes. I remember trying acorn squash and it was not good. Nope. Not one bit. So I was reluctant to try anything new in the squash department aside from zucchini.
This winter I have seen an abundance of butternut squash soup pictures and recipes. It really piqued my interest. So I decided, what the hell. Let me make my own version. I’m sure I will love it. It has to be good. Sure enough, I created something absolutely orgasmic. Creamy, rich, decadent. You’ll want to lick the bowl. I sure did.
What You Need:
- 2 pounds of butternut squash, chopped into cubes (1 large butternut squash with seeds removed or buy pre-cut from Whole Foods- this saves you time)
- 4 cloves of garlic, smashed and minced
- 1 1/2 cups vegetable stock
- 2 tablespoons grass-fed butter (or ghee or coconut oil)
- 1 leek, washed and chopped finely
- 1 5-oz can of coconut cream
- 1 tsp nutmeg
- Sea salt and black pepper to taste
How You Make It:
- In a large pan, saute leek and garlic in butter until translucent.
- Add butternut squash and mix until fully coated. Let soften. This will take up to 5-10 minutes.
- Pour in stock and bring to a boil. Once boiling, reduce heat to low and simmer for about 20 minutes.
- Let mixture to cool slightly and pour into a high speed blender. Blend until creamy and return to pan.
- Stir in coconut cream, salt, pepper and nutmeg. Heat until warmed throughout.
- Serve immediately.