Easy Butternut Squash Soup

Ingrédients

• I medium butternut or kabocha squash (or 2 pounds of cubes)
• 1 tablespoon avocado or coconut oil
• 1 medium onion
• 3 cloves garlic, whole
• 2 juicy limes
• 1-2 chipotle peppers, diced (1-3 teaspoons)
• 1 quart chicken broth
• 1 teaspoon sea salt
• 1 can full-fat coconut milk

Préparation

1. 1

   If you're using a whole squash, cut the...: If you're using a whole squash, cut the squash in half, scoop out the seeds (Save them for roasting, if you want! See note.) and cook it in either an Instant Pot or roast it in the oven in a baking dish with 1/2-inch of water for about 40-50 min at 400 degrees until it pierces easily with a fork. Scoop it out of the shells and set aside.

2. 2

   If you're using pre-cut cubes, then start by...: If you're using pre-cut cubes, then start by heating the oil in a large pot over medium-high heat. Add the onions and the garlic and cook for about 5-7 minutes until the onions begin soften and become transluscent.

3. 3

   Add the pre-cut raw squash (or cooked squash),...: Add the pre-cut raw squash (or cooked squash), chipotle peppers, juice from 1 of the limes, 3 cups of the chicken broth, and the salt. Bring to a boil, then reduce the heat and simmer.

4. 4

   If you used pre-cut raw squash, simmer for...: If you used pre-cut raw squash, simmer for 15-20 minutes or until the squash is cooked through.

5. 5

   Blend the soup using an immersion blender or...: Blend the soup using an immersion blender or in batches in a blender.

6. 6

   Stir in the coconut milk. Taste, and add...: Stir in the coconut milk. Taste, and add more salt, lime, juice, or chipotles to suit your taste.

7. 7

   Serve. (With a sprinkle of roasted squash seeds,...: Serve. (With a sprinkle of roasted squash seeds, if using.)