Roasting the butternut first brings out a delicious sweet umami (the 5th taste). This soup will win anyone over to the butternut lovers camp.
Roast Butternut Soup
- 1 large butternut squash or any similar sized pumpkin
- 1 can coconut milk
- 1 small onion, shallot, or leek
- 1 Tbsp coconut oil, butter, or ghee
- 2 cups water, bone broth, or vegetable broth
- 1-2 tsp sea salt, maybe more to taste
- 1-2 TBSP curry powder or plain tumeric powder to taste
- black pepper to taste
- Pesto and pumpkin seeds for a bonus topping
- Cut butternut squash in half and scoop out seeds or you can peel and chop the squash like I did in the photo (it often comes like this in the market.)
- Roast face down on a cookie sheet for 1 hr at 400º if still whole cut into 2 halves.
- 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 the flavors
- Remove from heat and hit with an immersion blender or allow it to cool a bit and throw it in the food processor or blender
- Serve with a dollop of pesto and a handful of pumpkin seeds