Monday, February 17, 2014

Today's creation is
Roasted Butternut Squash Soup

Delicious and savory/sweet, this creamy 
concoction is a golden moment waiting to happen!
Roasted Butternut Squash Soup
Roasted Butternut Squash Soup - this savory/sweet
concoction is a golden moment waiting to happen!

1 T. olive oil
1 small onion, finely chopped
3 C. roasted butternut squash
2 cups chicken or vegetable broth
1 cup coconut milk (carton, not can)
1/2 tsp. dried thyme
salt and pepper to taste

To roast squash:

Cut squash in half lengthwise, and place cut-sides down on a baking sheet. Roast in oven at 375 degrees for one hour. Turn the oven off, and leave the squash in the oven for two hours to cool and soften. 

Remove pan from oven, turn squash halves over, and scoop out flesh. Discard seeds and skins.

To make the soup:

Use a medium saucepan over medium heat. Cook onion in oil until slightly softened. Add squash and broth. Reduce heat to low and simmer 15 minutes. Blend soup until smooth. This may be done using immersion blender or by transferring portions of it to a blender and then returning it to the saucepan.

Add coconut milk and thyme. Reheat slowly, adding salt and pepper to taste. Serves 4.

Leftover roasted squash makes a delicious breakfast! Add a pat of butter, a sprinkling of cinnamon, and a drizzle of agave nectar. Wonderfully high-fiber and satisfying!

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