Fort Knox of the Squash Family {Roasted Butternut Squash Soup}

Roasted Butternut Squash Soup

Something horrific must have happened in the lifetime of the butternut squash plant for it to don such a diamond-hard outer shell.  It has evolved into the most difficult squash to slice into.

I love buying fresh, whole ingredients, but I will gladly pay a premium to buy diced butternut squash in the future.  Doing hard work usually makes the end result more gratifying.  It also can leave you with a sliced fingernail and lots of rage.

squash halved butternut squash

{Roasted Butternut Squash Soup}

1 butternut squash, peeled, chopped

1 small yellow onion, quartered

2 cloves garlic, skin removed

1 can coconut milk (I used Thai Kitchen’s organic)

3-4 c water

olive oil

fresh ground pepper

sea salt

—-

Preheat the oven to 425 degrees.  On a parchment lined baking sheet, spread out the chopped squash, onion, and garlic in an even layer.  Drizzle with olive oil, pepper, and sea salt.

Bake for 45-60 minutes, or until the veggies are soft and golden brown.

In a tall soup pot, add the cooked veggies, water, and coconut milk.  Using an immersion blender, blend the ingredients until smooth and creamy.  Allow to simmer until heated throughout.  Add more salt and pepper as needed.

Roasted Butternut Squash Soup 4

roasted

This soup has a slightly sweet flavor with a hint of salty coconut.  Vegan, gluten-free, dairy-free, and delish!

Roasted Butternut Squash Soup title

JP + Learn Act Live Love

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