Roasted Butternut Squash Soup

I was hoping to post this earlier in the week, but Charlotte ended up with her first Kindergarten virus this week, and I’ve been taking care of her for a couple of days. We do so much to try and prevent illness around here, but sometimes, it’s just not enough. Fortunately, she’s healthy enough to fight it off in a matter of days. She was good as new this morning and excited to return to school. So, I’m back to work…

You know what I love about fall? Squash! Specifically butternut, acorn, and spaghetti squash. There’s something about the rich flavors that just scream “AUTUMN!” And when the weather begins to cool down, all I can think of eating is warm, hearty, soul-soothing soups. What better way to welcome the new season than with a creamy, rich, savory, and sweet butternut squash soup? I made this one recently, and it was a big hit in my house. Paired with a crusty toasted sourdough bread, it’s the perfect meal to warm the bones on cool night.

ROASTED BUTTERNUT SQUASH SOUP

1 large butternut squash, cut through the center from top to bottom & seeds scooped out

2 tbsp olive oil

1 32 oz box vegetable broth

1 can Cream of Coconut or coconut milk (Cream of Coconut is a sweetened version of coconut milk. This adds a nice richness to the soup, but if you’d prefer no added sugar, just use plain coconut milk.)

4 cups water

1/2 large onion, diced

5 cloves garlic, minced

Sea salt & pepper to taste

Garnish:

Raw garlic aioli (I use this recipe.)

Toasted pine nuts

Fresh sage, chopped

Directions: Preheat your oven to 350 degrees. Cut the squash long-ways and remove seeds and membrane (Did you know you can roast and eat the seed of butternut squash just like pumpkin seeds? Yep! Give it a try.), then coat the flesh generously with olive oil. For me, this was about one tablespoon. Place the two halves on a baking sheet, cut side up, and bake for 1 hour and 15 minutes or so. Near the end of your baking time, heat a tablespoon of olive oil over medium in a saute pan, and add the onion and garlic. Saute until they begin to brown. When the flesh of the squash begins to caramelize, it’s done. Remove the squash from the oven very carefully and scoop the flesh from the skin. Place the scooped out flesh into a blender with a cup or more of veggie broth and the sauteed onion and garlic. Blend until smooth, then pour into a large soup pot. Heat the pot over medium low and add the coconut cream, the rest of the veggie broth, and salt to taste. Bring to a low simmer and reduce heat to low. Allow to simmer for 30 minutes.

I served mine with a drizzle of garlic aioli, toasted pine nuts, and chopped fresh sage, which made it feel like a gourmet meal, even though it’s a simple recipe. This soup is very rich and creamy, making it a great light meal on its own or a lovely addition to larger meal. How did you serve yours? What other toppings did you try? Let me know in the comments.