I am going to be totally honest with you: This butternut squash soup is not a “from my brain” original, it’s inspired by (ripped off from?) a soup from Juice Press. What’s the difference between their soup and mine? A couple of ingredients and, more importantly, the price. You see, while I am happy to spend good money on good food, I also feel a stab of irritation when I go to the register and spend $15 on 32-fluid ounces of what is basically pureed vegetables. And when I start to think about the fact that some families have about that same amount of money to spend on food for all three meals in a given day, I get straight up angry. So, this butternut squash soup is a form of comfort food protest: It’s 5 ingredients and approximately $5 for a high yield of deliciousness that can be enjoyed immediately or frozen. It’s fast and easy to make, and did I mention it’s vegan? BOOM.
Butternut Squash Coconut Soup
1 large butternut squash, peeled and cubed
1 medium onion
2 capfuls olive oil
1 13.5-ounce can full fat coconut milk
Salt and pepper, to taste
- Halve a large butternut squash lengthwise, scoop out the seeds, and peel it with a vegetable peeler. Cut into ½-inch cubes and set aside. Medium dice 1 medium onion and set aside.
- In a large Dutch oven, sauté diced onion in 2 capfuls of olive oil over medium heat until soft and fragrant, about 5 minutes. Season with salt and pepper.
- To the pot, add 1 13.5-ounce can full fat coconut milk, plus 3 cans water.
- Add in cubed butternut squash so the squash is just covered by liquid. Turn heat to high, bring to a boil, then reduce heat to low.
- Remove 1 cup of cooking liquid and reserve; simmer butternut squash for 20 minutes, or until fork tender.
- When squash is cooked, blend the soup, adding a little liquid at a time to achieve the desired creamy consistency.
- Serve immediately or you can freeze and enjoy later.