Best Butternut Squash Soup

subheading: To make this easy butternut squash soup recipe, you will need:

Butternut squash: You can either use 1 medium-sized fresh butternut squash ( here is my tutorial for how to select, peel and cut fresh butternut squash) or you will need between 4 to 5 cups of pre-cut raw butternut squash.

Carrot and onion: These will serve as the additional veggies for the soup.

Apple: Any variety of apple will work in this recipe (peeled or unpeeled), but I’m partial to Granny Smith apples that add extra hint of tartness in addition to their sweet flavor.

Vegetable broth: I typically make this soup with veggie broth to keep it vegetarian and vegan, but chicken broth would also work well in this recipe too.

Coconut milk: I love the sweetness and light hint of coconut flavor that coconut milk adds to this soup. But feel free to sub half and half (or heavy cream) instead of coconut milk if you prefer.

Seasonings: My mom’s recipe uses a simple blend of garlic, fresh sage, cayenne, ground cinnamon, nutmeg, sea salt, and black pepper. Feel free to adjust the amount of cayenne to taste. And I also highly recommend briefly frying up a few extra sage leaves to sprinkle on top of the soup as a crispy garnish.

Your choice of garnishes: I like to drizzle on some extra coconut milk (or cream), a sprinkle of toasted pepitas, and a sprinkle of extra black pepper and/or smoked paprika. Or see more ideas below!

subheading: You will also need a:

Stovetop, Crock-Pot or Instant Pot: Whichever cooking method you prefer.

Immersion (Hand) Blender or Traditional Blender: Which you will need to puree the butternut soup.

Directions at gimmesomeoven.com

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