Butternut Squash Soup

Fall is butternut squash season. And as the weather turns cold, this soup is a nice, warm, but light soup to have while you sit by the fire. It is especially good with a nice fresh loaf of Italian bread or a baguette.

Ingredients

• 1 Large Butternut Squash
• 4 Cups Vegetable Broth
• 1 Red Onion
• 2 Cups Rough Diced Carrot
• 2 Tbsp Thyme
• 3 Garlic Cloves
• 1 14oz Can of Coconut Milk
• Salt

Instructions

First, we are going to roast the butternut squash in the oven on 400 degrees Fahrenheit for 1 hour.

For this, cut your butternut squash in half long-ways/vertically (be very careful!¹). Scoop out the seeds. Rub a bit of oil on the inside. And then place the squash flat side down on a baking sheet lined with parchment.

While the squash is in the oven, dice your onion and carrot. And mince the garlic.

Once the squash is done roasting, remove the skin or scoop it out of the skin and place it in a bowl for later.

Now, you can start saute’ing the onion, carrot, and a good dash of salt. Once the onion is translucent and the carrots start to soften, add the garlic and thyme and cook for 30 seconds.

Next, add the vegetable broth, coconut milk, and roasted butternut squash. Cook for 20 minutes, stirring periodically and breaking up any chunks of butternut squash.

After tasting the soup and making any necessary adjustments to salt or thyme, blend the soup together. For this I use a stick blender directly in the pot. But for a smoother blend, transfer in small batches into a blender².

Finally, serve with a some nice pieces of bread. Or, this makes a great freezer meal.