Go Back
Print

Coconut Butternut Squash Soup

Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 4

Ingredients

  • 2 butternut squash
  • 2 tbsp olive oil
  • 2 cup vegetable broth
  • 1 cup coconut milk
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1/2 tsp paprika
  • 1/2 tsp ground cinnamon

For garnish

  • coconut flakes
  • cilantro chopped
  • sour cream

Instructions

  • Preheat oven to 400 degrees. Slice butternut squash in half lengthwise and scoop out seeds and pulp. Brush with olive oil and lay squash flat side down on a baking sheet. Bake for 40 minutes.
  • Remove roasted squash from oven and let cool for 5-10 minutes before peeling skin.
  • In a large pot, bring peeled butternut squash, vegetable broth, coconut milk, sugar, salt, pepper, paprika, and cinnamon.
  • Use an immersion blender or food processor to puree soup.
  • Serve with sour cream, chopped cilantro and coconut flakes.