Smokey Butternut Squash Soup

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 486kcal

Author Andrea Potter, Rooted Nutrition

Ingredients

1 medium butternut or other winter squash (about 2lb/1kg)
2 tbsp coconut or sunflower oil
1 onion
4 cloves garlic minced
2 chipotle peppers canned, in adobo sauce
1 tsp smoked paprika (sub regular paprika if you cannot find smoked)
2 tsp ground coriander
2 cans coconut milk (14oz/398mL)
2 litres vegetable broth or water
salt to taste

Instructions

Preheat oven to 350°F.
Place halved squash on baking sheet cut-side down.
Roast for about 45 min or until the squash is soft. For hard-shelled squash you need to test the fleshy side to see if it is soft. Once it is done, cool it, scoop out the flesh and set aside.
In a soup pot, sauté onion and garlic in the oil over medium heat, until fragrant.
Add chipotle, coriander and paprika and stir.
Add coconut milk and roasted squash and just enough water to cover. Simmer for a couple of minutes for the flavours to combine.
Puree and season with sea salt.

Notes

This recipe freezes well and makes a great appetizer, light lunch with some crusty bread or can be served over leftover cooked grains for a heartier meal.

Serving Information

Garnish with lime wedge and cilantro.

Recipe Cost Breakdown

Ingredients	Servings: 5
Ingredients	Quantity	Measure	Cost
Winter Squash (2lb)	1	ea	5.00
Chipotle	2	ea	1.00
Onion	1	ea	.41
Coconut milk (premium) 400ml can	2	ea	7.58
Garlic	4	clove	.18
Oil	2	Tbsp	.64
Onion	1	ea	.41
Total			14.81
Cost/serving			2.96

Nutrition