This dairy-free butternut squash soup is perfect for a crisp, autumn day. My kids have fun drinking it through a long cinnamon stick “straw.”
2 Tbs. Coconut Oil
1 1/2 pounds Butternut Squash, peeled and seeded, cut into 1-inch chunks
1 large onion, chopped
1 Tbs. Coconut Oil (or grass-fed pasture butter if allowed)
1 tsp. Agave Nectar or Honey
3 large Garlic Cloves, thickly sliced
1 1/2 tsp. ground Cinnamon
1 teaspoon ground Ginger
1/4 teaspoon ground Cloves
1/8 teaspoon Cayenne Pepper
3 cups Chicken Stock, preferably homemade or store bought (just be sure it’s gluten-free)
1 1/2 cups canned Coconut Milk (full fat or light)
Sea Salt and freshly ground pepper, to taste
Heat 2 tablespoons coconut oil over medium-high heat in a large, deep saute pan (or dutch oven) until translucent.
Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
Reduce heat to low and add 1 tablespoon coconut oil (or butter), agave nectar (or honey) and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
Add chicken stock; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.
Using an immersion blender (or traditional blender), puree until very smooth, 30 seconds to 1 minute. If using a traditional blender, vent it either by removing the lid’s pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel.
Return mixture to pan; add enough coconut milk so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls and serve.