Kim's Kitchen

Butternut Squash Soup

• 2 lb Cubed, Cleaned Butternut Squash
• Olive Oil
• Salt & Pepper
• Garlic
• 1 Can (13.5oz) Coconut Milk
• 2 Cans (14.5oz) Chicken or Vegetable Broth
• Salt & Pepper
• 1/4 C. Brown Sugar
• 1 tsp. Cinnamon
• Dash of Nutmeg

Toss Butternut Squash in Olive Oil, Salt, Pepper & Garlic. Bake on a cookie sheet in a preheated 375 oven until fork tender. Remove from oven & dump everything into a crockpot.

Using a potato masher, smash squash in your cooking vessel. Add Coconut Milk & Broth. (I prefer Chicken Broth, but you absolutely can use Vegetable Broth if you want to make this a vegetarian soup.) Salt & Pepper to taste. Cover and simmer for about 20 minutes, stirring occasionally.

Using an immersion blender, blend up soup until it's creamy and mixed well. Stir in Brown Sugar, Cinnamon & Nutmeg. Cover & simmer for at least 15 minutes before serving. If you go longer than 30 minutes, be sure to switch your crockpot to "Keep Warm" instead of Low.

This recipe can be prepared on the stovetop too. Simply use a large soup pot on low instead of a crockpot, cook times will be the same.

Don't have an immersion blender? You can use a regular handheld mixer, but it's much harder to get that smooth consistency or I did include a link below for a good quality, inexpensive one.

Clickable Links

In accordance with USA Federal Trade Commission laws, bylaws, administrative rules, and various court interpretations. Gemme Daniels is an affiliate marketing company. The website is paid through agreements with a huge number of brands and companies we feel share the values and needs of our clients. In order to simplify the advertising and recommendation process, Gemme Daniels provides links to preferred sites. All images with a white background and the Recommended Supply List are hyperlinks to other sites not controlled by Gemme Daniels.
Selecting hyperlinks will force the browser to open a new window and hopefully allowing you, the User, to continue to surf and use Kim Kulture Club.