We love butternut squash soup in the Fall. It’s creamy, warming, and soothing. It’s sweet taste is very appealing to children and adults. This was one of the first soups I fed my daughter when she started eating solid foods. She still enjoys it now, three years later. Butternut squash is an excellent source of Vitamin A which is good for the eyes, teeth, skin, and the immune system.

Conventional recipes for this soup call for cream but I’ve replaced that with coconut milk in this recipe since dairy can cause digestive issues and nasal congestion. Read more on the topic of dairy in this post. Try this easy and delicious recipe while butternut squash is in season.

Creamy Butternut Squash Soup

Cut open the butternut in half and clean out the seeds. Place on a parchment lined cookie sheet and bake at 400 degrees for 20-40 minutes until soft (time depends on the size of the squash). Put all other veggies in a baking dish and roast along with the squash for 20 minutes or until soft. Take squash out of the oven and scoop the squash out of the skin and place in a stock pot. Add all other roasted vegetables in the pot along with the stock, salt, and stevia. Using an immersion blender, blend the ingredients into smooth, adding water to get the desired consistency. Last, pour in the can of coconut milk to get the creamy texture. Serve warm.

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