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
![](https://wvliving.b-cdn.net/wp-content/uploads/Butternut-Squash-Soup_3491CF-768x1152.jpg)
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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