I don’t know about you ladies, but I’m feeling a little nutty.
This is one of my most favorite soups to whip-up for lunch, dinner or even dessert.
That’s right, I’m totally nutty for this soup!
This is what you’ll need
- 1 butternut squash peeled and chopped
- 1 large sweet onion
- olive oil
- 2 cups chicken stock
- 1 cup coconut milk
- 1/8 tsp cayenne pepper (give or take depending on how much heat you like… I like it spicy)
- salt and pepper to taste
In a roasting pan add butternut squash and onion. Drizzle with olive oil and generously season with salt and pepper.
Roast on 350 degrees until the squash and onions start to caramelize. 40 to 45 minutes.
My mouth just started to water.
Deglaze the pan with 1 cup of chicken stock.
I love this step because it adds a smokey rich flavor to the soup.
Add the roasted squash, onion and pan juices to a blender. Pour in coconut milk, remaining chicken stock, cayenne, salt and pepper.
Blend until smooth.
Depending on your taste in soup consistency feel free to add more milk or stock.
Top with crumbled gorgonzola and spicy pecans.
Are you feeling nutty too?