Fall is in full blast now, the leaves are falling, the rains and wind has come, and my wool socks have been put to good use haha.. What better a way to warm the soul ( and feet ! lol) than soup :)
1 small butternut squash
1 can of coconut milk
2 cups chicken stock (or veggie)
3 carrots chopped
3 celery stalks chopped
bunch of green onions chopped
1-3 TBS Smokey Chipotle Sauce (depending on how hot/ smokey you like it , if you use chipotle spice start with a few dashes and add more as you like)
-Salt and pepper to taste
-Crushed Sweet potato chips for garnish with a scoop of greek yogurt
-Preheat oven to 425 Degrees C.
-Cut up squash and place in a baking pan coating pieces with butter or oil, cook for 35 minutes.
- Prepare all other ingredients in this time.
- When squash is ready remove from oven and place in a blender puree until smooth ( you can add some coconut milk to blend easier)
- Add all ingredients to a large pot and allow to cook on medium for 10 minutes to cook veggies through.
-Serve with crushes sweet potatoe chips and/or yogurt / sour cream, enjoy!