Butternut Squash Soup

It's fall, and Cole and I decided that every Thursday in our house would be soup day for the foreseeable future. One of my favorite soups is butternut squash, especially the kind of soup that hints at the sweetness of the gourd but is still savory. I made a big pot of this on the stove a few weeks ago, knowing I'd have leftovers to last the week and I'm so glad I did. I would simply heat up a coffee mug of this for lunch the following days and just drink it like hot chocolate - it's that good. It for sure warms you up on the crisp afternoons and makes you want to just snuggle in a warm blanket and read a book. Hints of cinnamon and a little kick of cayenne pepper work well with all the vegetables that are hidden in this soup. If you're a parent who is trying to get their kids to eat more vegetables, this recipe is for you!

Oh, and did I mention this is under 200 calories per serving? You're welcome.

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Servings: 4-6

Prep Time: 20 min

Total Time: 1 hr 10 min

INGREDIENTS:

• 1 medium butternut squash, skinned, de-seeded, and cubed

• 2 medium sized carrots, sliced

• 1 onion sliced

• 2 garlic cloves, roughly chopped

• 4 cups vegetable broth

• 1 Tbsp ground ginger

• 1 tsp paprika

• 1/2 tsp nutmeg

• 1/4 tsp ground cinnamon

• Pinch of salt

• Ground pepper to taste

• 1 can coconut milk

• Roasted pumpkin seeds for garnish

DIRECTIONS:

1. Spray a large pot with non-stick cooking spray

2. Over medium high heat, cook the carrots for about 3 minutes, then add the onions, garlic, and ginger and cook until the onions are tender. A little burning is to be expected, but as long as they are not charred, there's flavor in the brown.

3. Add the vegetable stock, squash, ginger, paprika, nutmeg, cinnamon, salt, and pepper. Mix.

4. Cover the pot and bring to a boil. Reduce heat to medium low and cook for about 40 minutes, stirring occassionally. If needed, cook longer until the squash has softened.

5. Transfer the contents of the pot into a blender (or use an immersion blender) and blend until velvety smooth. Return to the pot.

6. Add the coconut milk and stir until completely incorporated.

7. Serve with a garnish of pumpkin seeds and enjoy! The soup will keep in the refrigerator for up to a week.