Ingredients
Scale
- 3 pounds butternut squash – cubed
- 3 tablespoons olive oil
- 2 cups vegetable or chicken stock – more as needed
- 1 large carrot – peeled and chopped
- 1 green apple – peeled and chopped
- 1 red bell pepper – seeded and chopped
- 1 white or yellow onion – diced
- 1 stalk celery – chopped
- 1 tablespoon minced garlic
- 1 teaspoon salt – or to taste
- ¼ teaspoon pepper – or to taste
- ½ teaspoon smoked paprika – optional
- 2 15-ounce cans unsweetened coconut milk
- optional garnishes: dried cranberries, sunflower seeds, parsley or thyme, pepitas or roasted pumpkin seeds, black pepper, parmesan cheese, smoked paprika
Instructions
- In a large stockpot over medium-high heat, combine olive oil, butternut squash, carrot, apple, bell pepper, garlic, onion, and celery. Saute 3-4 minutes until garlic fragrant and onions are translucent.
- Add stock, salt and pepper, and smoked paprika (if using) and bring to a boil. Cook for 5-10 minutes over medium heat until veggies and squash are very tender.
- Stir in the coconut milk. Use an immersion blender to blend until smooth OR transfer in batches to a high powered blender and puree until smooth and creamy.
- Taste, add salt and pepper to taste if needed. Add a little more stock or water to thin if needed. Garnish as desired and serve.