For this recipe, I like roasting the squash halves for both the flavor it brings out and that way you don’t have to mess with cutting the raw squash into cubes which can be a little tricky and time-consuming. (Note: you’ll actually roast the squash face down – this photo is just admiring the inner beauty.) 😉 Hope you enjoy and wishing you a happy autumn!
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Roasted Butternut Squash Soup
- 1 butternut squash (3 to 3 1/2 lbs.)
- 1 small onion (or shallot)
- 3 cloves garlic
- 2 cups vegetable broth
- 15 oz. can coconut milk (light, unsweetened)
- 1/8 tsp. ground nutmeg (more to taste)
- 1/2 tsp. salt (more to taste)
Serving suggestions (optional)
- Swirl of maple syrup, maple-vanilla candied walnuts, pumpkin seeds, diced green apple, cinnamon
ROAST THE SQUASH
- Preheat oven to 400. Carefully halve the butternut squash vertically and remove seeds.
- Line a baking sheet with parchment paper and place squash halves face down.
- Bake for about 40-50 minutes or until fork-tender and very soft. Set aside to cool.
PREPARE THE SOUP
- Meanwhile, in a blender* add vegetable broth, coconut milk, and nutmeg. Set aside.
- Dice onion and mince garlic.
- In a small pan over med-high heat, saute onion for 7-8 minutes (I use 3 Tbsp. vegetable broth/water for no-oil saute method).
- Add minced garlic and saute another 1-2 minutes.
- Add onion and garlic to blender.
- When the squash is done baking and cool enough to handle, scoop out the flesh with a spoon and place in blender.
- Blend until smooth and transfer to a large saucepan on the stove.
- Heat over medium for about 10-15 minutes to let flavors further combine.
- Serve as is or with any desired toppings.