Creamy, warm, and easy to make, Squash soup is the perfect answer to a winter meal. I like to assemble it the night before (or anytime the day before when I have the energy), and it’s a great recipe to experiment with your seasonings. Please don’t forget to make a loaf of bread to finish this dish. Here is a recipe for tasty Anadama bread you can make in your bread machine.
Pro Tip: Prep all of the veg and seasonings, then freeze in a gallon bag. When you want to make the dish, your ingredients are ready to go!
This hearty soup is packed with flavor and warmth, perfect for chilly evenings.
Ingredients:
- 1 medium butternut squash, peeled and diced
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 4 cups vegetable stock
- 1 cup coconut milk
- Salt and pepper to taste
Instructions:
Combine squash, onion, garlic, thyme, and vegetable stock in a slow cooker.
Cook on low for 6-8 hours or high for 3-4 hours until the squash is tender.
Use an immersion blender to puree the soup until smooth.
Stir in coconut milk, season with salt and pepper, and serve warm.
It’s that easy.
