This delicious roasted butternut squash soup is perfect for these chilly January days! Plus, made with coconut milk, this recipe is dairy free! It can also be vegetarian if you use olive oil instead of bacon grease and opt for vegetarian garnishes.
Pro Tip #1: When cooking with garlic, be sure to prep it first and let it rest before it gets heated. When garlic is cut, it releases a powerful antioxidant called ‘allicin.’ Cooking it immediately after cutting it destroys the allicin.
Pro Tip #2: Prepare extra servings and freeze into ice cube trays for a nutritious and flavorful addition to sauces, gravies, and stews and casseroles.
Pro Tip #3: To remove leaves from herbs like thyme and rosemary, hold the top of the stalk between your fingers and then strip from the top to the bottom with your other thumb and index finger, releasing the leaves and keeping the stem intact.
Pro Tip #4: Immersion blenders are handy to have, but a standard blender, food processor, or even a potato masher can be used.
This delicious roasted butternut squash soup is perfect for these chilly January days! Plus, made with coconut milk, this recipe is dairy free! It can also be vegetarian if you use olive oil instead of bacon grease and opt for vegetarian garnishes.
Pro Tip #1: When cooking with garlic, be sure to prep it first and let it rest before it gets heated. When garlic is cut, it releases a powerful antioxidant called ‘allicin.’ Cooking it immediately after cutting it destroys the allicin.
Pro Tip #2: Prepare extra servings and freeze into ice cube trays for a nutritious and flavorful addition to sauces, gravies, and stews and casseroles.
Pro Tip #3: To remove leaves from herbs like thyme and rosemary, hold the top of the stalk between your fingers and then strip from the top to the bottom with your other thumb and index finger, releasing the leaves and keeping the stem intact.
Pro Tip #4: Immersion blenders are handy to have, but a standard blender, food processor, or even a potato masher can be used.
This delicious roasted butternut squash soup is perfect for these chilly January days! Plus, made with coconut milk, this recipe is dairy free! It can also be vegetarian if you use olive oil instead of bacon grease and opt for vegetarian garnishes.
Pro Tip #1: When cooking with garlic, be sure to prep it first and let it rest before it gets heated. When garlic is cut, it releases a powerful antioxidant called ‘allicin.’ Cooking it immediately after cutting it destroys the allicin.
Pro Tip #2: Prepare extra servings and freeze into ice cube trays for a nutritious and flavorful addition to sauces, gravies, and stews and casseroles.
Pro Tip #3: To remove leaves from herbs like thyme and rosemary, hold the top of the stalk between your fingers and then strip from the top to the bottom with your other thumb and index finger, releasing the leaves and keeping the stem intact.
Pro Tip #4: Immersion blenders are handy to have, but a standard blender, food processor, or even a potato masher can be used.
Ingredients
- 1 2-lb butternut squash
- 4 tbsp bacon grease or olive oil
- 8 cloves garlic
- 1 tbsp dried thyme
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 3 cups broth (vegetable, beef or chicken)
- 11.5 oz full fat coconut milk
Instructions
Prep: 20M
Cook: 55M
Ready In: 1H 15M
- Preheat oven to 400 degrees.
- Wash and dry the butternut squash. Slice off a small portion from the bottom so it stands upright. Cut from the top down the center, making two halves. Scoop out seeds and place on a baking sheet. Brush 2 T of bacon grease or olive oil on the cut sides and season with salt and pepper.
- Roast, cut side down for 40 minutes.
- Heat remaining 2 T of bacon grease or olive oil in a large saucepan over medium heat. Sauté minced garlic, cinnamon, nutmeg and thyme until fragrant. Add coconut milk and broth. Simmer but do not boil.
- Scoop butternut squash from shells and add to the soup mixture. Use an immersion blender to puree until smooth.
- Serve hot with optional garnishes. (Garnish Ideas: bacon bits, croutons, green onions, sundried tomatoes, sautéed spinach, jalapenos, sour cream, crème fraiche, toasted pumpkin seeds or walnuts.)
Nutritional Info
Per Serving:
77 calories; 1.4g fat; 0.6g saturated fat; 0g trans fat; 14.6g carbohydrates; 2.3g fiber; 3.2g protein; 0mg cholesterol; 292mg sodium; 2.8g sugar; 8 servings.Full nutrition guideYou May Also Like
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Nutritional Info
Per Serving:
77 calories; 1.4g fat; 0.6g saturated fat; 0g trans fat; 14.6g carbohydrates; 2.3g fiber; 3.2g protein; 0mg cholesterol; 292mg sodium; 2.8g sugar; 8 servings.Full nutrition guide
