Butternut Squash Soup
My sister had a special request this morning, “can you give me your favorite recipe using butternut squash”. She was lucky, I had one at home and a good reason to use it, lol. A couple of my friends came to hang out today and it is not possible for me not to feed anyone that comes to my house, must be a French thing, lol. Both of them are avoiding dairy lately and I had to come up with something they could eat (I love cheese and use it often…again the French thing!). Between my sister that wanted my favorite butternut squash recipe and my friends that could not have dairy, I decided to make my butternut squash soup.
Butternut squash is not something we cook with in France and therefore we were never raised with it. Since I am now officially Canadian and married to one, I have learned to cook with butternut squash. It’s a really good vegetable that often takes care of my carbs craving since it is very starchy. I make fries, roast them, mash them and, of course, make soup!
Ingredients
- 1 Butternut Squash
- 1 Onion
- 1 tbsp. Olive oil
- Water
- Salt
- Pepper
- 1/4 cup Fresh sage (chopped)
- 1 can Coconut Milk
Instructions
- Peel the butternut squash, take off the seeds and cut in cubes. Chop the onion.
- In a medium pot, heat up the olive oil. Cook the onion on medium heat for a few minutes. Add the butternut squash. Pour enough water to cover the vegetables. Season with salt and pepper to taste and add the chopped sage.
- Bring to a boil . Simmer for 20 minutes. Blend the soup using an immersion blender. Pour the coconut milk in the soup and give it a stir. Add more salt and pepper to taste.