Butternut Squash Soup

We are not huge fans of butternut squash at our house; however, we are big fans of this butternut squash soup!

This is a smooth and creamy soup with added flavor from the chicken broth and garlic and a nice creaminess from the coconut milk. This also freezes well so you can enjoy it all winter long!

I served this at Thanksgiving this year and it was a great addition to our meal.

If you'd like to serve this as a main dish, I'd recommend adding shredded chicken.

BUTTERNUT SQUASH SOUP

4 medium/large butternut squash, peeled and seeded and cut in half or quarters

6-7 garlic cloves, peeled

2 quarts chicken broth

8 oz (half a can) full fat coconut milk

Salt & pepper to taste

Place squash, garlic cloves, and chicken broth in a large stockpot. Bring to a boil, then simmer until squash are completely soft. (I let mine simmer for a few hours, but it doesn't have to take this long!)

Puree with an immersion blender until completely smooth. (You can also transfer in batches to a blender if you don't have an immersion blender).

Add coconut milk, salt, and pepper and puree/blend again until coconut milk is completely blended.

Taste and add more salt and pepper as desired.