Butternut Squash Confetti Soup
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
- Yield6-8 servings
Ingredients
Soup
- 2 lbs fresh or frozen cut butternut squash
- 1 large onion, diced
- 2 carrots, peeled and chopped (1 cup)
- 1 apple, peeled and chopped
- 4 cups low-sodium chicken broth
- 2 tsp ground ginger
- 1 tsp salt
- 1/4 tsp ground place pepper
- 1/4 tsp turmeric
- 1 can full fat coconut milk
- 1/4 cup orange juice
Confetti Garnish (optional)
- 1 tbsp olive oil
- 1 red bell pepper, finely chopped
- 1 carrot, finely chopped or shredded
- 2 scallions, finely chopped
Preparation
Soup
1
- Add the squash, onion, apple, carrots, seasoning, coconut milk, and broth to a stockpot.
- Bring to a boil, reduce heat, cover, and let simmer for 15-30 minutes until the butternut squash is tender. This will take less time if using frozen butternut squash.
- Puree the soup using an immersion blender. If using a traditional blender, puree the soup in batches being very careful as you blend the hot liquid.
- Add the orange juice and stir to combine.
- Adjust the seasoning to taste.
Confetti Garnish (optional)
2
- Sauté the peppers, carrots and scallions for a minute or two to cook slightly and mellow the flavors.
- Serve the soup and garnish each bowl.
