SOUP! It’s been far too long.
My love affair with soup began long, long ago. As a kid, it was my go-to order at any restaurant. And then, when I started my first job, I learned how to make soup from scratch, which probably sparked my love of cooking. Over the years, I’ve shared countless soup recipes on this here blog, and my favourites normally involve squash.
This soup is like a simpler version of the Thai one, with a magic secret ingredient – my favourite liqueur, amaretto!
What I love about this recipe is how quick and straightforward it is. I whipped it up in 15 minutes! I cheated this time, though, and bought two bags of peeled and cubed butternut squash (because they were on sale), so that drastically reduces the prep time.
I topped this soup with a bit more coconut milk and some pumpkin seeds, because… it needed something. But if I was heating this up at home or at work (as I did all week with leftovers), I would add a little pepper and that’s it. Lunch is served!
Except toast. You gotta have toast.
- 1 onion, diced
- 2 tsps minced garlic
- 2 tbsps coconut oil
- ¼ cup amaretto
- 4-5 cups peeled and cubed butternut squash
- 2 cups chicken stock
- 2 cups water
- ½ cup canned coconut milk
- Salt & pepper, to taste
- Pumpkin seeds, for garnish (optional)
- Heat the coconut oil in a large pot and fry until translucent. Add the garlic and stir until fragrant. Now in the amaretto. Cook for a few minutes, until half the liquid is reduced. Add squash, chicken broth and water.Cover and simmer for 20 minutes. Puree the soup in a blender or food processor, being extra careful if it's still hot (I normally let my soups cool a bit first). Reheat, adding more water if too thick, and season with salt & pepper as desired. Stir in the coconut milk and garnish with some pumpkin seeds. If you like a creamier soup, feel free to replace some of the water for coconut milk - just make sure you add it in at the end.