The challenge? 6 simple ingredients to create 1 amazing dish. The result? This fool-proof squash soup.
by Melissa Fox
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Robust in flavour, colour, and texture, squash is the ultimate ingredient for any dish, and regardless the season, your local market shelves (super & farmer's alike) are almost always stocked with the freshest varieties.
Is there anything more comforting when it's cold out than a steaming bowl of soup? Butternut, acorn or even zucchini, silky squash soup is good for the soul.
This simple 6 ingredient recipe, which is also paleo-diet friendly and gluten free, is a great way to save time in the evening, and sneak extra veggies onto those picky eater's plates. They won't even notice the cauliflower, which helps thicken this soup for that rich, creamy texture without the addition of dairy.
Cutting back on cream? Check out this post for more healthy substitutes:
1 large butternut squash, cubed
1 head cauliflower, coarsely chopped
1 carton organic chicken broth
1 small white or sweet onion, chopped
1 tbsp avocado oil
1/2 cup coconut milk
Salt & Pepper
toasted walnuts or pepitas for sprinkling
Heat avocado oil in a medium or large pot. Add onion and cook until soft and fragrant stirring occasionally, about 5 minutes. Add the stock, squash, and cauliflower. Increase heat and bring to a boil. Reduce heat to medium-low and let simmer for about 20 minutes, until squash is tender when pierced with a fork. Remove from heat.
Pour half of the soup into a food processor or blender, add 1/4 cup of coconut milk, along with desired spices. Pulse on low speed until smooth. Repeat with remaining half. If using an immersion blender, add 1/2 cup of coconut milk to soup pot and blend until smooth. Season with salt & pepper to taste.
Tip: Try sprinkling with some crumbled goat cheese, walnuts or toasted pepitas for crunch.