Butternut Squash Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 3 cups butternut squash, peeled and chopped
  • 4½ cups vegetable stock
  • 1½ cups light coconut milk
  • ¾ Tablespoon salt
  • 3 Tablespoons honey
  • ⅓ teaspoon cinnamon
  • salt and pepper, to taste
  1. In a large stock pot, bring vegetable stock to a boil. Add remaining ingredients and mix together until well incorporated. Bring to a boil, reduce heat to low, cover pot with lid, and simmer for 20-25 minutes or until squash is tender.
  2. Transfer soup to a blender and blend until smooth. Serve warm and season with salt and pepper, if desired.
Recipe by Tone and Tighten at https://tone-and-tighten.com/butternut-squash-soup.html