Nothing says fall like butternut squash. The best part of these tasty vegetables is how hardy they are. I remember a few years ago growing butternut squash in my little garden. I harvested at least two dozen and were able to enjoy them over the winter months. This particular squash is a great source of Vitamin A, plus Vitamins C & E along with essential minerals. Vitamin A is involved in immune function, vision, reproduction, and cellular communication. Vitamin A also supports cell growth, playing a critical role in the normal formation and maintenance of the heart, lungs, kidneys, and other organs.
This recipe takes a little longer than most of the ones on this site due to roasting the vegetables, but the flavor is worth the wait. The richness of the added coconut milk will have you and your family going back for more.
Rich Butternut Squash Soup
Ingredients:
3 pounds whole butternut squash halved lengthwise and seeds removed
2 carrots peeled and diced
2 teaspoons salt
1 teaspoon cracked black pepper to taste
1 large onion cut into wedges
6 cloves garlic minced or grated
1 TBSP sliced fresh ginger
2 TBSP avocado oil
1 can full fat coconut milk
2-3 cups vegetable broth, as needed
Directions:
Preheat oven to 400 degrees F.
Place squash on pan cut-side up along with carrots, onion, garlic, and ginger. Add oil, salt and pepper, tossing vegetables to coat. THEN flip squash over cut side down.
Roast in the oven until squash is tender and fork goes through easily, about 50 minutes.
Allow to cool slightly.
Scoop squash out into a blender along with the remaining roasted vegetables.
Add coconut milk and 1 cup of vegetable broth. Blend until smooth and creamy. Add additional broth until desired level of thickness is achieved.