Butternut Squash Soup is a quick, easy, and comforting meal with all the flavors of Fall! Complete with a toasted gingersnap crumble.
For the soup
1 large Butternut Squash (roasted, 4 cups total cooked)
1 medium onion (diced small)
1 tablespoon olive oil
3 medium-sized parsnips (peeled and roasted)
13 ounce can full-fat coconut milk
6 cups chicken broth or vegetable broth if you want vegetarian
1 teaspoon allspice
1 teaspoon nutmeg
For the gingersnap crumble
1 1/2 teaspoon smoked paprika
1 tablespoon ground cayenne pepper (omit if you don’t want it spicy)
1/2 cup pumpkin seeds
1/4 cup ground ginger snaps
2 tablespoons coconut oil
Prep and roast your vegetables
Start by getting your squash and parsnips prepared.
Peel, wash, and cube your vegetables.
If not already done, roast your vegetables in a 400F oven until tender.
Toast your seeds and gingersnaps
Combine, crushed ginger snaps, and coconut oil.
Toast on a foil-lined baking sheet at 400F for 10 minutes or until crispy.
Repeat with pumpkin seeds.
Toss the toasted pumpkin seeds and crushed gingersnaps with 1/2 teaspoon smoked paprika.
Make the soup
In a large pot, combine olive oil and onion.
Cook until the onions are clear.
Add the squash, parsnips, and broth.
Bring to a boil and then lower to a simmer for 10 minutes.
Add the coconut milk and stir to combine.
Puree in small batches in a blender or use a hand-held immersion blender to puree soup.
Ladle into serving bowls or shot glasses and top with toasted seeds and gingersnaps.
*If you like this recipe, leave me a comment and rate it with some stars. Thank you!
- Category: Small Portioned Comfort Foods
- Method: Oven
- Cuisine: American
Keywords: Soup, Butternut Squash, Fall food