I've always been a fan of soup. After all, I find it to be just about the easiest thing you can make. You basically just throw some veggies in a pot, add some herbs and broth, and voila, you have dinner. I find soup to be simple, cozy, and (most of the time) really healthy for you :)
This soup is by far one of my favorites, and one of my regular go-to's. I've made it for clients, dinner parties, and just about any other occasion. You can't go wrong with a good butternut squash soup!
2 T olive oil
1 diced yellow onion
2 butternut squash (about 10-11 cups of cubed squash)
4 cups of organic vegetable broth
1 can of coconut milk
Herbs and salt to taste - you can switch this up each time. Sometimes I'll use cumin, smoked paprika, salt, & pepper. Other times I'll use garlic, parsley, thyme, rosemary, salt & pepper.
Heat a large pot over medium heat.
Add in the olive oil and the diced onion. Let the onion cook for 3-5 minutes.
Then, add in the cubed butternut squash, the broth, and the coconut milk.
Stir well and cover with a lid. Cook for about 30-45 minutes or until the squash is soft.
Using an immersion blender, puree the soup until creamy.
Add in the herbs and seasonings of your choice, and serve immediately or store in the fridge for up to a week. You could also freeze it in an airtight container if you wish to use it at a later date.