J’s Butternut Squash Soup

There’s nothing better than a cozy bowl of butternut squash soup on a cool day. J’s version is rich, creamy, and full of fall flavor!

• 1 yellow onion, diced
• 1 med carrot, chopped
• 3 tsp minced garlic
• Drizzle of Olive Oil
• 1 whole butternut squash peeled and cubed in 1 inch chunks
• 3-4 cups beef broth
• 4-6 ounces of coconut milk (add as much of as little as you’d like to make it creamy
• 1 tsp Cinnamon

*Salt and pepper to taste

1. Heat a drizzle of olive oil, add the onion, carrot, and garlic, and sauté until the veggies are soft. Season with a little salt and pepper as they cook.
2. Add the cubed butternut squash to a large pot and pour in the beef broth. Cook until the squash is tender and easily pierced with a fork, about 20–25 minutes.
3. Pour in the coconut milk, then blend the soup right in the pot using an immersion blender until it’s smooth. (If you’re using a regular blender, work in small batches and be careful with the steam!)
4. Give it a taste and adjust the seasoning to your liking.

Soup Bowls can be found here.