Dill Lemon Butternut Squash Soup

I actually have a bit of a hard time eating soup now that I live in Northern California. We use to happily sip it all winter long in Ontario… but it doesn’t really reach very cold temperatures here. I enjoy it on the off days I do feel cold and especially if one of us is feeling under the weather like Terry was when I made this.

I had recently bought a bunch of dill and after exhausting my salad and stirfry options, it was time to try it out in something different. Soup!

Dill Lemon Butternut Squash Soup (serves 4)

5 cups of roasted butternut squash**

1/4 cup of fresh dill

3/4 cup of coconut milk

1/2 cup of water

the juice of half a lemon

1 tsp of salt

1 tsp of pepper

2 tbsp of coconut aminos

I had my butternut squash pre-roasted from leftovers. It’s easier ahead of time (see instructions below if you don’t have pre-roasted squash). Throw your squash, dill & water in your high-powered blender and blend until smooth & creamy. Pour your soup into a pot and add the remaining ingredients and allow it to simmer for 30 minutes.

**If you don’t have leftovers squash, preheat your oven to 400. Peel your medium-sized butternut squash, remove the seeds and chop it into bite-sized pieces. Put the chopped squash in a glass baking dish with a couple of tbsp of olive oil, salt & pepper and roast for 45 minutes or until it is tender when pierced with a fork.

7 thoughts on “Dill Lemon Butternut Squash Soup

  1. Oh I love soup in any weather – when it is hot the sorts of soups I eat might change but I usually eat lots of soups still – wish I could say the same of salads in cold weather :-) Interesting flavours in your soup – I like dill but don’t use it enough

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