Need to whip up a quick, healthy lunch? Soup in its many forms is always a good choice. A simple recipe with just a few staple ingredients, this Whole30 butternut squash soup is quite aromatic thanks to the addition of a generous amount of fresh rosemary. Coconut milk makes the consistency lusciously creamy. After serving, the bowl can be dressed up with a swirl of coconut cream or some chopped fresh herbs.
Makes 2 to 4 servings
2 Tbsp olive oil
1/2 yellow onion, diced
3 Tbsp chopped fresh rosemary
1 large butternut squash, peeled and cubed (about 3 cups)
2 cups vegetable stock
3/4 cup canned coconut milk
1 tsp salt
1/4 tsp black pepper
How to Make It
- Heat the olive oil in a large heavy-bottomed stock pot or Dutch oven over medium heat.
- Add the onion and cook until softened, about 4 minutes. Add the rosemary and squash and cook for another minute.
- Add the stock and coconut milk and bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes, or until the squash can easily be pierced with a fork.
- Season with salt and pepper. Blend until smooth, either directly in the pot with an immersion blender or by carefully transferring the hot soup to a blender.
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