Here is the real recipe for Creamy Roasted Butternut Squash Soup
Creamy Roasted Butternut Squash Soup
- 1 Butternut Squash
- 1 1/2 C Water
- 1 Slice Onion (1-2 Tbsp)
- 1 Clove Garlic
- 1 small Sprig Rosemary (1/8 tsp dried)
- 1 small Sprig Thyme (1/8 tsp dried)
- 1/8 tsp Nutmeg
- 1/2 tsp Salt
- 1 cup Chicken Stock (May be substituted for Vegetable Stock)
- 1 can full fat Coconut Milk
- 1 Tb of Coconut Oil
- Black Pepper to taste
Preheat oven to 350 F. Slice butternut squash lengthwise and remove seeds. Set seeds aside. Line cooking sheet with foil and place the squash flesh side down. Bake for 2 hours until the squash can easily be punctured with a fork.
While the squash is roasting, remove remaining flesh from seeds. Place seeds along with 1 Tbsp Olive Oil on a small baking sheet and bake for 5 minutes or until golden brown at 400 F. Sprinkle with salt.
Spoon squash away from rind. Discard rind and place squash in food processor or blender along with water, onion, garlic, rosemary, thyme, nutmeg, salt, and chicken stock. Puree until smooth. Use a rubber spatula to move contents to a pot. Simmer on medium-low heat. Stir-in coconut milk, and oil. Add pepper to taste. Top with roasted seeds.
Best if served with French bread and a fresh salad.
The kids asked if we could please put Ham in it next time.