Roasted Winter Soup

By Stacy_K

Paleo friendly

Ingredients

• 1 medium to large butternut squash
• 1 large acorn squash
• 1 med shallot, minced
• 3 cloves garlic, minced
• 1 T. olive oil
• pinch of salt and pepper
• 1 t. fresh nutmeg
• 2 t. cinnamon
• 1/2 T. fresh, chopped rosemary
• 1/2 T. fresh, chopped thyme
• 1 cup coconut milk
• 1/2 cup low sodium chicken broth (more or less depending on desired thickness)

Details

Servings 6

Preparation

Step 1

Split and seed both squashes and place on a cookie sheet covered in foil. Drizzle with olive oil, season with all spices. Place shallots and garlic on each. Bake at 375F for ~1 hour or until tender.

Remove from skins and place in a blender with milk and broth. Use more or less liquid depending on how much meat you get from the squash and how thick or thin you want it. Blend until smooth. Strain if desired.

Reheat and serve.