18 November 2012

{food} roasted butternut squash soup

I wanted four stand-by soup recipes for fall/winter. This is the first to make the cut! I have one more in mind -- it'll be coming soon.

But for now, heads up for this rich and creamy soup with a coconut cream base. If you love roasted squash, coconut and exotic spices, this is for you!!

Butternut squash. Coconut milk. Thyme. Nutmeg. These are a few of my favorite things.
Roasted Butternut Squash Soup
borrowed with love from the Wellness Mama {thank you!!!} 

1 medium butternut squash
1 cup coconut milk
1 cup chicken broth {I use 1 tsp of McKay's chicken seasoning in 1 cup of water}
1 sweet onion
2 tablespoons coconut oil
1/2 teaspoon nutmeg
1/2 teaspoon garlic
sprinkle of thyme
salt to taste

peel your butternut squash, cut the ends off, cut in half and scoop out the seeds
chop squash into small cubes and dice onion
in a large pot, melt the coconut oil and add diced onion
saute 3-5 minutes until starting to soften and add diced squash
saute for 5-7 minutes until squash begins to brown
add coconut milk, chicken broth and spices
simmer for 20-30 minutes until soft
use a hand blender to puree until smooth