This is a healthy, easy-to-make, and tasty butternut squash soup. This gluten-free squash soup is versatile since you can add coconut milk or use another winter squash (Red Kuri, pumpkin, acorn, etc..)

How to make creamy butternut squash soup?

1. Prepare your vegetables. This step is the most challenging part because peeling or cutting butternut is tricky. Start by cutting the squash in half (neck and spherical body apart), and then slice each part in two to expose the seeds. Take seeds out. At this point, you can drizzle the flesh with olive oil and salt, and bake/roast. Alternatively, you can peel the squash and cut the flesh into small pieces. Roasting is faster when the squash is peeled and cut into pieces. Peel and slice onion and garlic in 2.

2. Cook or roast your veggies. I personally like to roast them in the oven as this process requires hands-off minimal supervision. Roasting also allows for flavors to develop and your butternut to caramelize. Roast until the flesh gets soft and brown on top. Roast onion and garlic for about 15 min. You can add them to your baking sheet halfway through the butternut squash cooking process. Place squash on a parchment paper-lined baking sheet.

3. Combine and blend all of your ingredients, and adjust the consistency using a liquid (water, vegetable, or chicken stock). Add 1/4 cup of coconut milk for extra creaminess and flavor.