Cinnamon-Roasted Butternut Squash Soup

By Treebs

Ingredients

• 40 oz peeled and seeded butternut squash, cut into 1 1/2-inch cubes, from 1 whole
• 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 6 tbsp sweetened coconut flakes
• 1 tbsp coconut oil
• 1/4 c minced shallots
• 2 1/4 c Pacific organic vegetable broth,*plus more as needed
• 1 c plus 2 tbsp light canned coconut milk
• 3/4 tsp kosher salt
• Freshly cracked black pepper

Details

Servings 6
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Preheat the oven to 375 degree F

Put the squash on a large baking sheet. toss with the cinnamon and nutmeg, cover with foil, and roast until tender, 40 to 50 minutes. Let cool. (Reduce the oven temperatures to 350 degree F).

Spread the coconut on a baking sheet and toast in the oven. stirring every 2 minutes, until golden, 6 to 8 minutes. Let cool.

Heat a large nonstick pot over medium heat. Add the coconut oil and shallots and cook, stirring, until tender, 5 minutes.

Add the roasted squash to the pot with shallots. Add the broth and 1 c of the coconut milk and simmer about 5 minutes. Using an immersion blender or regular blender in batches, puree the soup until smooth. Add more broth if needed and simmer for 2 to 3 more minutes. Season with salt and pepper.

To serve, ladle the soup into 6 serving bowls and top each with 1 tbsp toasted coconut and 1 tsp coconut milk.