Butternut squash make beautiful nourishing soups. This soup not only warms up the cold room in winter and fall, but it also warms up the belly.
Roasted Butternut Soup
- 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
- 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