Recipe courtesy of The Daily Meal
Coconut oil, for cooking
1/2 large onion
1/2 medium-sized buttercup squash, deseeded and peeled and chopped into smaller cubes
2 Cups vegetable broth
1 Cup almond milk
1 Cup full coconut milk
2 Teaspoons sea salt
Freshly ground black pepper, to taste
Parsley, for garnish
- Put a stockpot to medium-high heat and, after about 45 seconds and once the stockpot is hot, add coconut oil and onions. Sauté for about 1 minute. As the onions begin to sweat, add the squash and another 1 tablespoon of coconut oil.
- Sauté the onion and squash together for at least another minute as the coconut oil becomes a coating. Add vegetable broth and increase stove heat to high. Bring the broth, squash, and onion to a boil.
- Once the broth is boiling, cover the stockpot and bring to a simmer. Let it simmer for 12-15 minutes Begin checking the squash after 12 minutes to see if it is fully cooked through. The texture of the squash should be similar to that of a potato, so it will be fully cooked if you can poke a fork through.
- Once it's fully cooked, take the stockpot off the heat and transfer the squash, broth, and onions to a blender. Depending on how much soup you're making, this might need to be done in two batches. Also, be careful, because this is hot! Blend the soup until the squash and onions are broken down into a puree.
- Return the pureed soup to the stockpot and put to a very light simmer to keep it warm Add the coconut milk and almond milk and stir thoroughly over simmering heat. Take the stockpot off the heat and serve the soup and you're done!
- Garnish with parsley or red chiles and freshly cracked pepper.