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Roasted Butternut Squash Soup

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Source: https://www.evolvingtable.com/roasted-butternut-squash-soup-coconut-milk/


Serves
6
Prep
15 minutes
Cook
45 minutes
Roasted Butternut Squash Soup

Enjoy a big bowl of roasted butternut squash soup that is made with coconut milk and other Whole 30, vegan, dairy-free, and Paleo-friendly ingredients


Ingredients


1 large butternut squash cut in half, seeds removed


1-2 Tbsp. olive oil


Pinch of salt


2 Tbsp. olive oil


¾ cup sweet onion finely chopped


3 cloves garlic crushed


1 ¼ tsp. ginger crushed


¾ tsp. salt


¼ tsp. cinnamon


Pinch cayenne pepper


15 oz. coconut milk* canned, full-fat or lite


1-2 cups vegetable broth*


Cilantro optional


Directions


Preheat oven to 425 degrees


Drizzle 1 tablespoon olive oil and sprinkle a pinch of salt on the inside of both halves of the butternut squash.


Place squash face-down on a large baking sheet lined with parchment paper or aluminum foil. Bake in preheated oven for 40-50 minutes, or until squash is tender


For the Soup


In a medium saucepan or pot combine 2 tablespoons olive oil and onion. Sauté over medium heat for 3-4 minutes.


Add garlic and ginger. Continue cooking over medium heat for 1-2 minutes.


Lastly, add salt, cayenne, cinnamon, coconut milk, and broth. Stir to combine ingredients. Cover skillet with a lid, reduce heat to low, and let ingredients simmer for 5 minutes.


Once squash is done cooking, remove as much flesh as you can and discard the skin.


Add all of the squash and coconut milk mixture to a high-speed blender, such as a Vitamix. Or, add half of the squash and half of the coconut milk mixture to the bowl of a large food processor and process in batches. Puree for 2-3 minutes, or until contents are completely smooth.


Pour soup back into the pot or saucepan and reheat over Medium-Low heat.


Stir ingredients in the pot to ensure even mixing. Serve soup immediately with a drizzle of coconut milk and fresh cilantro. Enjoy!




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