Fresh Butternut Squash Soup

  • One butternut squash, cut in half
  • 1/2 cup onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup grated carrot
  • 1 teaspoon fresh thyme
  • 3 tablespoons olive oil
  • 1 teaspoon garlic, chopped
  • 1 teaspoon fresh ginger, chopped
  • Salt and pepper, to taste
  • 1 can coconut milk
  • 1 cup Vegetable broth
  • 1 tablespoon honey
  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. Place the butternut squash cut side down on the parchment paper and roast for 30 to 40 minutes or until tender.
  3. And a medium size stock pot sauté the onion, celery, carrots, and thyme in olive oil till tender.
  4. Scoop out the cooked butternut squash from the outer shell and put into the pot.
  5. Stir in the vegetable broth and coconut milk into the pot and heat until warm.
  6. Add salt, pepper and honey.
  7. Use an immersion blender or add small batches of the soup to a blender and blend until smooth.
  8. Serve with corn bread and a green salad.