Who says all soups have to be savory? This sweet concoction is expertly spiced and good to the last spoonful, a delightful endnote for a soup party or potluck.
prepared, styled, and photographed by CARLA WITT FORD
Roasted Butternut Squash Soup
Who says all soups have to be savory? This sweet concoction is expertly spiced and good to the last spoonful, a delightful endnote for a soup party or potluck.
Ingredients
- 1 large butternut squash peeled, cored, and cut into
- 1- inch cubes
- Olive oil for coating squash
- 1 can coconut milk
- ¼ teaspoon nutmeg
- ½ teaspoon ginger
- 3 cups vegetable broth
- Salt and pepper to taste
Instructions
- Preheat oven to 350°.
- Place squash on a large baking sheet, sprinkle with olive oil, and toss cubes to coat.
- Roast for 30 minutes or until squash is soft. Remove and let cool.
- Transfer 1 to 1½ cups of cooled squash to blender and add ½ can of coconut milk, nutmeg, ginger, and a small amount of vegetable broth. Blend until smooth. Transfer to a bowl or container. Repeat with remaining squash and coconut milk and vegetable broth.
- Combine all blended soup ingredients and reheat on the stove or microwave.
- Add salt and pepper.
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