Oh my, Butternut

I hardly take the time to make blended soups, but OH this soup, people. You won't wanna stop. It takes some time to do the roasting and blending, but totally worth it, folks. And yes, it's not fall - but this soup makes me want  fall!

You have the option to make it with coconut milk, heavy cream or any other creamy substance, it's delicious either way. I adapted the recipe from here because I like me some more garlic, onions and butter, baby!



Nourishing Butternut Squash Soup 
Serves: 4

Ingredients:

• One medium Butternut Squash, cut in half
• 1 onion, peeled and cut in fourths
• 4-5 garlic cloves, peeled
• salt and pepper (for roasting onions)
• 1 Tbs. Olive or Coconut Oil
• 2 cups of Broth
• 3 Tbs. Butter
• 1 tsp. Cumin
• Pinch of nutmeg
• 1/2 tsp. ginger
• 3/4 cup coconut milk, heavy cream or any other dairy substitute. 
• Salt and Pepper to taste

Directions:

1. Preheat oven to 400 degrees
2. Cut the squash in half and remove the insides. Lay flat (cut part down) on a cookie sheet and bake for 15 minutes. In the mean time, chop onion and peel garlic, coat with olive oil and salt and pepper. When the 15 minutes are over, throw the veggies on the other side of the cookie sheet and roast for another 25 minutes. When done, you should be able to easily poke a fork into the squash.
3. When cooled, scrape the squash into a food processor or blender along with the roasted onions, garlic and broth. Blend until smooth.
4. Then melt the butter in a pot and add blended squash, cumin, nutmeg, ginger, salt, pepper and milk. Heat, serve and enjoy!

              - Sarah

“If you’re afraid of butter, use cream.”

 "If you're afraid of butter, use cream."

- Julia Child

“If you’re afraid of butter, use cream.”

“If you’re afraid of butter, use cream.”

 

“If you’re afraid of butter, use cream.”