Boozy Butternut Squash Soup

Yes, this one is boozy! And it’s booozy because it is served with a splash of grand marnier!

Here are the ingredients to make this delicious soup:

  • 2 cans of coconut milk

  • 1 packet of butternut squash cut in cubes

  • 2 teaspoon of maple syrup

  • 1/2 apple cut in cubles

  • 1/4 ginger grated

  • 2-3 table spoons of broth

  • Pinch of cinnamon

  • 1/2 teaspoon of salt

  • 2 teaspoons of maple syrup

  • ghee butter

  • 1/4 yellow onion, diced into small pieces

  • krispy kale (optional)

Here is the recipe:

  1. Using a large sheet pan, place the butternut squash, apple cubes, and grated ginger evenly onto the pan. I usually place ginger in a corner so that it roasts on it’s own. Sprinkle with cinnamon and salt and place it in the oven for 13 minutes at 425F.

  2. While the butternut squash is baking, dice up the 1/4 of the onion and sautee it in a dutch oven or saucepan. I would recommend a dutch oven as it retains heat very well. Use ghee butter and sautee on low heat to avoid burning. I usually use about 1 teaspoon of ghee butter to start and add a bit more as needed. The sauteeing will take about 3-5 minutes at most, so aim to sautee at the end of the baking process.

  3. Once the butternut squash mixture is done baking, add it to the cooking pot and sautee for an additional minute. Increase the cooking temperature to a high low, now that you have more vegetables in the cooking pot.

  4. Add 2-3 tablespoons of broth, followed by 2 small cans of coconut milk. Add half a cup of water and bring it to a boil by increasing the temperature to a medium.

  5. After you bring it to boil, keep it at medium and add 2 teaspoons of maple syrup, three bay leaves and let it continue to boil for the next 15 minutes. Add a pinch of salt taste.

  6. After 15 minutes, it should taste a little bit sweet and be kind of orangey in colour. Remove the bay leaves.

  7. Take the pot off the stove and put it in the sink. Use a pot holder for that. Take a hand health mixer And blend all it all together.

  8. Serve with half a teaspoon of grand marnier and add some kale as a topper (option, but tastes great)

Liza Benkovitch