Butternut Squash Soup

This Butternut Squash Soup recipe is creamy and filling, without being loaded up with unhealthy added fats or sugars. It’s easy to prepare, and the incredible roasted flavor of the butternut squash bursts is complimented by hints of crushed red pepper flakes and lemongrass.

Ingredients

• 4 Cups Butternut Squash

• 16 oz. Coconut Milk

• 1.5 Tablespoon Minced Garlic

• 1 Cup Chopped Onion

• 2 Inches Lemongrass

• Pinch of Red Pepper Flakes

• 1.5 teaspoons Brown Sugar

• Vegetable Broth (as needed for soup thickness)

• 1.5 teaspoons Olive Oil (grapeseed/safflower)

• Optional: sour cream or crème fraiche to top

Directions

Cut butternut squash in 1/2 lengthwise, scoop out seeds, and place face down on an oiled sheet pan. Bake at 350 until brown and fork tender, approximately 40 minutes. In a large soup pot, heat olive oil, add lemongrass, onion, garlic, and sweat 5-10 minutes until lemongrass is soft. Add brown sugar and a pinch of salt and pepper. Continue to sauté until combined. Set aside. Scoop out 4 cups of squash and add to the pot. Add coconut milk. Add red pepper flake, then use an immersion blender to puree. Add vegetable broth as needed to thin (you can control how thick you would like your soup). Top with sour cream and serve hot!