Description
Butternut squash with pear, fennel, and thyme blend together to make the most satisfying, creamy soup that no one will guess is dairy-free!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 sweet onion, roughly chopped
- 7 cups cubed butternut squash (about 1 large squash)
- 1 fennel bulb, ends trimmed, roughly chopped
- 2 pears (bosc is my favorite), peeled and halved
- 3 cloves garlic, smashed
- 1 teaspoon salt
- 1 tablespoon fresh thyme
- 1–3 cups low sodium chicken stock
- 1 can plain coconut milk
- 3 tablespoons fresh lemon juice (about one large lemon)
Instructions
- Heat oil over medium heat in a large dutch oven or saucepan. Add onion and cook 3-4 minutes stirring occasionally.
- Add in the smashed garlic, butternut squash, and fennel. Stir and cook for a 2-3 minutes.
- Add in salt, pears, 1 cup of stock, and thyme. Put the lid on and lower the heat. Simmer till squash is easily pierced with a fork, about 15-20 minutes. Check occasionally to make sure you have enough liquid so the squash doesn’t burn at the bottom of the pan.
- Add in coconut milk and lemon juice.
- If you have an immersion blender blend, blend, away! I like to blend for a few minutes to really make sure the soup is creamy. Add in more stock to get the consistency you like. (we like ours pretty thick)
- Adjust salt! Depending on what stock you use you may need more salt.
- Serve!
