Clearly, if you know me I’m going to turn orange from the amount of squash I eat this time of year. My son, who’s almost 8 months old, even has a bit of an orange nose since he loves squash and sweet potatoes so much! We’ve been trying be intentional about different colors without stressing over it…his orange nose is pretty cute 😉
I wanted a soup that I could then evolve into more recipes. So you’ll see this soup in future posts as a base for different ways to change it up! At it’s core, it’s delicious, creamy, and a mix of savory-sweet to accommodate all taste preferences.
I picked up a take-and-bake Italian bread loaf to go with this and I highly recommend that if you make it! I prepared some into mini grilled cheese dunkers and the rest I just enjoyed dipping straight into the soup.
I also served this with roasted cauliflower on the side the first night – which made for a very white and yellow meal! – and loved all of the different textures from that meal. Do you ever make meals based on texture? It’s a fun way to change up your meal planning technique by thinking about the textures you’re craving. 😊
My time hack for this recipe is to cook your butternut squash in the crock pot. Place it in the crock pot whole, dry, with no hole poking or water needed. Cook it covered on high for 3-4 hours. If your lid won’t shut completely then drape some tinfoil across the seal it in better. Once you can easily insert a knife into different parts of the squash you’re ready to go! I usually start that first thing in the morning so by the time I’m doing some meal prep, it’s done cooking.
Then you’ll basically be chopping a few things for this recipe and cooking it in the crockpot all together. Throw in some coconut milk, puree, and you’re good to go!
Butternut Coconut Soup
- 1 large butternut squash, cooked I put it in the crockpot dry and whole for 3-4 hours on high the night prior.
- 1/2 14.5 oz can unsweetened coconut milk don't skimp on the fat!
- 1 large apple, chopped leave the skin on
- 3 large carrots, peeled and chopped
- 1 white onion, diced
- 2 cups vegetable broth
- 1 tsp ground sage
- 1/4 tsp ground cinnamon
- croutons, balsamic vinegar, plain Greek yogurt, cheese, pumpkin seeds, or roasted cauliflower
- Cook the butternut squash, scoop out the squash and add to crock pot
- Add remaining ingredients to crock pot
- Cook on high approximately 4 hours or on low for 6-8.
- Puree using an immersion blender. If using a blender, puree in small batches and be careful with the heat.
If you’re not sure what to do with the other half of your canned coconut milk, throw it in with some oatmeal or overnight oats. The creamy texture will be so good in the morning!
Let me know if you make this soup! I’d love to hear how it goes for you and your family. If you end up with too many leftovers, it makes about 12 cups, go ahead and freeze it to enjoy later. <3