When the leaves are changing and the air is crisp, creamy butternut squash soup is just necessary. And there are plenty of ways to mix it up so you can eat it over and over (naturally) without getting bored. Some people add bacon; apple is also a popular addition. We add broccoli rabe to ours, for added nutrients and fresh veggie flavor.
Ingredients
Directions
- Lightly coat the bottom of a large thick bottom pot or Dutch oven with oil. Place over medium heat.
- When oil is hot, add thyme and leeks, and cook until tender (about 5 minutes).
- Add garlic powder, ginger, and cayenne and cook until fragrant.
- To the pot, add squash, broccoli rabe, and vegetable broth. Bring to a boil. Reduce the heat to medium-low, cover the pot, and simmer the soup until the butternut squash is fork tender (about 20 minutes).
- Remove from heat and allow the soup to cool slightly. Transfer to an upright blender – or use an immersion blender in the pot to process smooth.
- Stir in the coconut milk, nutritional yeast, and season with salt and pepper as needed. Serve warm.