30-Minute Butternut Squash Soup {Sweet & Creamy!}

Ingredients

• 1 whole-roasted butternut squash (instructions below)
• 1 tbsp olive oil
• 1 tbsp butter
• 1 large onion, diced
• 1 garlic clove, minced
• Sprig of fresh rosemary
• 1/2- 1 tsp curry powder (optional)
• 1/2 cup coconut milk
• 4 cups chicken stock, plus more as needed
• Salt & black pepper
• Sourdough Focaccia

Instructions

1. 1

   ) For the Soup: In a heavy bottom pot, warm the olive oil and butter over medium-low heat. Add the onions and rosemary. Season with salt and pepper. Sauté until soft, about 5-7 minutes. Add the garlic and curry powder (if using), and continue to cook until fragrant, 1 minute.

2. 2

   ) Add the squash, coconut milk, and chicken stock to the pot. Stir to combine. Bring to a rolling boil and reduce heat to low. Simmer, uncovered, for 10 minutes or more for the flavors to meld. Discard the rosemary sprig.

3. 3

   ) Remove soup from heat. Puree in a blender until smooth and creamy. Pour back into the pot and give it a taste. Adjust seasoning with more salt and pepper, if needed. Add additional coconut milk or stock if the texture is too thick.

4. 4

   Portion soup into bowls and serve piping hot.