Butternut Squash Soup

Oven roasted butternut squash

Soup is one of the comfort foods I grew up with. Butternut Squash is a favorite of mine. Its easy to prepare and utterly delicious. You’ll be surprised at how this Vegan recipe is so satisfying. Serve with some crusty bread.

I used a Butternut squash that was between 2 and 3 pounds. Preheat oven to 400°Cut it in half length wise and scoop out the seeds. I drizzled olive oil on it and put a pinch of salt and pepper on each half. Bake in oven cut side up on parchment paper for 25 minutes, turn over placing cut side down and bake for another 25 minutes. The flesh of the squash should be very easy to scoop out from the skin.

While you squash is baking in the oven;

dice 1 medium sized white onion, sauté in olive oil until glossy, add 1 teaspoon of minced garlic (I use the stuff in a jar), sauté for 1 minute.

Add 4 cups of Vegetable broth and bring to a boil and then let simmer. I buy the type of broth base that comes in a jar, it’s got the best flavor.

Once the butternut squash has baked in the oven, scoop out the flesh and add to the simmering broth.

I added 1 can of unsweetened coconut milk and 1 teaspoon of ginger (again it’s the stuff that’s in a squeeze bottle you get in the produce department in your local grocery store). Stir until melted in. Add more salt and pepper to taste.

Using an immersion blender, blend until smooth. Serve in bowls.

I hope you try this recipe. If you have any questions feel free to ask.