Spicy Butternut Squash Soup With Coconut Milk
This spicy soup is perfect for a Fall or Winter evening.
Servings Prep Time
10servings 20minutes
Cook Time
90minutes
Servings Prep Time
10servings 20minutes
Cook Time
90minutes
Ingredients
Instructions
  1. In a 6-quart stockpot, sauté onion, celery, and carrots in olive oil until brown.
  2. Add chicken broth, butternut squash, ginger, peppers and spices. Simmer for about an hour until the squash is soft.
  3. Add the coconut milk and puree the soup, either using an immersion blender or by cooling the soup slightly and blending in a blender (you will likely need to do this in batches).
Recipe Notes

Note:

Store in refrigerator for up to 5 days.  This soup freezes well.

You can use vegetable stock to make this plant-based.

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