Butternut Squash Soup

I make this all.the.time. I absolutely love this rich orange colored soup. It is perfect for fall or really any season. This soup is a wonderful way to finish up veggies in the fridge or you can totally make it with frozen veggies! I have 2 versions for this soup, whether you start around lunchtime or suppertime.
Another option I do often is grill some chicken sausage and add to my soup just before you serve it.

Crock pot version:

Frozen Veggies:
1-2 bags Butternut Squash
1 bag chopped carrots
1 bag chopped sweet potatoes
1 bag mixed onions and peppers

½ tsp garlic powder
½ tsp salt
½ tsp black pepper
1 tsp allspice (or you can substitute ¼ tsp ginger, ¼ tsp cloves, and ½ tsp cinnamon)
1 32 oz carton Chicken or Veggie broth or water
1 can Coconut Milk

Put all ingredients in the crock pot except for the coconut milk. Cook on high for 4 hours. Add coconut milk and use an immersion blender to smooth soup- be careful not to spatter- soup is hot!

Roasted Veggie stove top version

1 whole butternut squash, chop in half, scoop the seeds out and place face up in your roasting pan. Use your knife to poke slits into the meat of the squash.|
1 large sweet potato cut in half longways and put face up on your pan
3-4 large carrots, loosely chopped in large pieces
1 onion chopped in quarters
1 yellow or orange sweet pepper halved with no seeds or stems
2 cloves garlic
Optional- tomato left whole
1 32 oz carton Chicken or Veggie broth or water
1 can Coconut Milk

Place all veggies in your roasting pans or on cookie sheets. For easy clean up, cover pans with tinfoil. Drizzle all ingredients with olive oil and generously season with salt and pepper. 

Roast all veggies at 425* for 25 minutes or until potatoes are fork soft. Let cool to the touch so you can take the skin off the squash and the potatoes.

In a large soup pot, combine veggies with stock or water, add a teaspoon of allspice. (if you don’t have allspice, use ¼ tsp ginger, ¼ tsp cloves, and ½ tsp cinnamon)

Simmer to combine flavors, about 10 minutes, make sure potatoes are soft. Remove from heat and add 1 can coconut milk. Combine with an immersion blender- careful not to spatter, soup is hot!


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