Butternut squash make beautiful nourishing soups. Buy them in winter when they’re plentiful and affordable. Roast the squash first to caramelize the natural sugars and add a bit of curry to deepen the flavor. You can cut them in half, bake them face down on a cookie sheet and then scoop out the flesh. Or you can use peeled and chopped squash, rubbed in coconut oil or olive oil, and then baked.
Sometimes I cut up a few different winter squash to vary the flavor and toss in the onion too. There is a lot of wiggle room in this recipe for you to find a soup that you love and nourish your families bellies!
Roasted Butternut Soup
Ingredients
- 1 large butternut squash or any pumpkin, sometimes I mix them
- 1 can coconut cream
- 1 small onion, shallot or leek
- 1 Tbsp coconut oil or butter
- 2 cups water or bone broth
- 1 tsp unrefined sea salt, maybe more to taste
- fresh ground pepper
- *optional 2 tsp curry powder
Instructions
- Cut butternut squash in half and scoop out seeds or
- You can peel and chop the squash like I did in the photo or
- Roast face down on a cookie sheet for 1 hr at 400º
- Sauté onion on med heat in coconut oil or butter until soft
- Scoop out butternut squash and add to onion
- Mash mixture together and add spices
- Pour coconut milk and broth or water over mixture
- Bring to a low simmer and cook for 15 minutes to blend flavors
- Remove from heat and hit with an immersion blender or
- Allow it cool a bit and throw it in the food processor or blender
- Serve with a dollop of pesto, or sour cream and a handful of pumpkin seeds
Copyright Food Foundation 2014