Butternut Squash Soup
It's the season for soup!
- 1 butternut squash (3 pounds), sliced in half vertically and seeds removed
- 2 tablespoons coconut oil or olive oil
- 2 apples, diced (gala or honey crisp are good options)
- 2 carrots, peeled and rough chopped
- 2 large shallots, diced
- 5 garlic cloves – rough chopped
- 1 teaspoon fresh ginger – rough chopped
- 2 teaspoons fresh sage or thyme
- 4 cups vegetable broth or chicken broth
- salt and pepper, to taste
- Optional garnish: pumpkin seeds, coconut milk
Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don’t worry if the skin or flesh browns—that’s good for flavor). Set the squash aside until it’s cool enough to handle, about 10 minutes.
Meanwhile, heat a large pot over medium heat. Add apples, carrots, and shallots. Saute for 5 minutes. Next add garlic, ginger and sage or thyme. Saute for 1 minute.
If using a blender, remove pot from heat and carefully add the ingredients in a heat-safe blender. Using a large spoon, scoop out the flesh of the butternut squash and add to the blender.
Pour in the vegetable broth, being mindful of the maximum volume of the blender. You may do this in batches. Blend on high until you reach desired consistency.
Return contents to the pot to heat up. Season with salt and pepper. If you would like a creamier consistency, you can add 1/2 cup of coconut milk. This will also add a rich coconut flavour.
Ladle into bowls and garnish with a teaspoon of coconut milk and pumpkin seeds if desired.