Food is Medicine – Butternut Squash Soup

By January 6, 2021March 16th, 2024No Comments

After the full meals during the celebratory months, the remaining dark winter days deserve a lighter meal with a delicious soup.  Butternut Squash soup will stick with you and provides lots of nutrients.  It is super tasty and dairy-free.

  • 2 cups vegetable stock
  • 4 cloves, garlic, minced
  • 1 medium-sized fresh butternut squash, peeled, and roughly diced
  • 1 medium onion, chopped
  • 1 carrot, chopped
  • 1 Granny Smith Apple, cored and roughly chopped.
  • 1 sprig of fresh sage (or dried). Thyme can also be used.
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon cayenne
  • Pinch of ground cinnamon and nutmeg
  • 1/2 cup canned unsweetened coconut milk
  1. In a dutch oven place all ingredients except for coconut milk.
  2. In a slow cooker, cook for 6-8 hours on low or 3-4 hours on high.  For a pressure cooker, cook for about 8 to 10 minutes on high pressure.  Squash should easily mash with a fork.
  3. At end of the cooking period remove the sprig of sage.
  4. Use an immersion blender or a traditional blender to puree the soup.
  5. Add the coconut milk to the soup, stir to fully blend.  Warm, if necessary.
  6. Add salt to taste if needed.