Roasted Butternut Squash Soup
Ingredients:
- 1 butternut squash, medium sized
- 2 cups of vegetable broth
- 3 cloves of garlic, peeled and minced
- 1 carrot, peeled and chopped
- 1 stalk of celery, chopped
- 1 Granny Smith apple, peeled, cored and chopped
- 1 medium yellow onion, peeled and diced
- 1 sprig of fresh sage
- ½-1 teaspoon ground cinnamon
- Dash of nutmeg
- Salt and fresh ground pepper to taste
- Pinch of crushed red pepper or to taste (optional)
- 1 can of coconut milk (full fat)
- Roast your butternut squash- Cut butternut squash in half lengthwise. Scoop out the seeds and stringy pieces from each half. Place squash cut side up onto a baking sheet and brush each half lightly with oil of choice (I use avocado oil). Season with salt and pepper. Roast the squash in a 400° oven for about 45 minutes, or until soft. Remove from oven and allow squash to cool. Once cool enough to handle, scoop the flesh of the squash out of the peel, into a bowl, and set aside.
- In a large soup pot, heat about a tablespoon of oil over medium-high heat. Saute’ onion, carrot and celery until they become soft, about 5 minutes. Add minced garlic and cook for a minute longer.
- Add broth, squash, apple, sage, cinnamon, nutmeg and salt and pepper and stir well. Bring mixture to a boil, stir again and reduce heat to a simmer. Cover the pot and allow the soup to simmer for about 20 minutes, stirring occasionally.
- Remove the sprig of sage. Stir in the coconut milk and crushed red pepper (optional).
- Puree the soup by using and immersion blender or a regular blender. If you use the regular blender be careful not to overfill the blender jar and blend in batches.
- Taste the soup and adjust the seasoning as needed.
- Serve soup with a colorful salad and topped with your favorite garnishes such as toasted pumpkin seeds, hemp seeds, slivered almonds or sharp cheddar cheese.