Butternut Squash Soup

By á-48862

Ingredients

• Ingredients:
• If you can’t do coconut milk, you could use heavy cream if you tolerate that well. If not, omit and add an extra 1/2 cup of chicken stock.
• Add any cooked protein you’d like to make it a heartier meal.
• Add 1/2 teaspoon of dried ginger for another warm spicy note.
• 1 medium / large butternut squash
• 3 carrots
• 4 cups chicken stock
• 1/2 cup coconut milk
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• Salt and pepper, to taste
• Melted coconut oil or other fat of choice

Preparation

Step 1

Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
Peel the squash and cut it lengthwise down the middle. Scoop out the seeds (they’re delicious roasted by the way). Chop the squash into a large dice. Place on the baking sheet and drizzle with a bit of coconut oil and sprinkle with salt and pepper. Do the same with the carrots (I usually leave them unpeeled).
Bake the carrots and squash for at least 20 minutes or until the veggies are soft and lightly brown around the edges. Remove from the oven and put the veggies in a pot.
Add the rest of the ingredients: chicken stock, coconut milk, cumin and cinnamon to the post and stir.
Now, puree the soup until smooth. If using a blender, you’ll probably need to do this in at least two batches (use caution when putting hot liquids in a blender). If using an immersion blender, you can puree it right in the pot. Adjust seasonings with salt and pepper.
Serve hot. Bonus points if you sprinkle with some roasted squash seeds (I throw them in the oven on a small sheet tray with a bit of chipotle pepper and salt…roast for about 10-15 minutes while the squash cooks) for texture.