Coconut Cream Butternut Squash Soup

Preheat oven to 350F

Peel, remove seeds and chop the butternut squash into 1-2" cubes

Place on roasting pan and drizzle a little olive oil and sea salt and roast for about 45 mins or until soft.

In a large stock pot sauté chopped onion with 1-2 tbsp olive oil until onions are soft and translucent over medium heat.

Add 1 can of coconut milk to the pot and stir. Reduce heat to low to simmer.

Add about 4 cups of roasted butternut squash. If the coconut milk does not cover all the veggies add enough water to just cover.

Add Spices. Feel free to adjust to your own tastes but I added

1 tsp sea salt, 1 tsp black pepper, 1 tsp cinnamon, 1 tbsp ground ginger, 1 tbsp turmeric, 2 cloves of garlic

Using an immersion blender or food processor puree until well mixed. You can add more water if it’s a bit thick. Let simmer on stove top for 20-60 more mins

To kick up the heat a bit add ground chili powder or more ginger. Had I had celery or carrots, I probably would have added those as well and added them to the onions in the first step.

For more protein cook 1 cup lentils and add to mixture before pureeing. Alternatively, add 1 can of rinsed chickpeas after pureeing the soup. Top with pumpkin or sunflower seeds and a crack of black pepper.

Makes 4-6 portions. Enjoy