Mmmmmm curling up with a bowl of warm butternut squash soup on a chilly evening is my idea of a cozy night. Light some pumpkin spice candles, pull on a soft sweater and enjoy.
It’s a bonus that carefully placed rings of coconut milk easily turn an ordinary bowl of soup into a spider web. The kids have so much fun with this. And that means dinner gets eaten without complaint – score one for mom!
1 Butternut Squash, peeled, seeded, and chopped
2 tablespoons coconut oil
1 yellow onion, chopped
4 cloves Garlic, minced
½ teaspoon sea salt
½ teaspoon dried sage
dash of black pepper
16 ounces chicken broth OR vegetable broth
Juice from 1 Orange
⅓ cup coconut milk, full fat to garnish
Preheat oven to 400 degrees F. Grease a roasting pan, toss the cubed butternut squash with 1 tablespoon melted coconut oil. Bake for 40 minutes.
In a large soup pot, heat 2 tablespoons coconut oil and sauté the onion until browned. Add the garlic, salt, sage and pepper. Cook for another 2 minutes
Add the chicken broth, cooked butternut squash and orange juice. Heat for 5 minutes. Remove from heat, use an immersion blender to blend the soup until smooth (is using a regular blender, allow soup to cool first.)
Spoon the soup into individual bowls. Dip a small spoon into the coconut milk, then create 4 concentric circles of white, being careful not to drip outside of the circles. Using a butter knife, insert into the center circle, then draw the knife straight out toward the side of the bowl, pulling through each circle. Repeat this all the way around the circle, about 8 or 9 times, to create a spooky spider web.
Calories: 130
Fat: 6g
Carbohydrates: 12g
Sodium: 447mg
Fiber: 2g
Protein: 3g
Sugar: 2g