Fresh Butternut Squash Soup
Fresh Butternut Squash Soup
Monday, October 14th 2019, 5:37 pm
By:
News 9
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
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Place the butternut squash cut side down on the parchment paper and roast for 30 to 40 minutes or until tender.
- And a medium size stock pot sauté the onion, celery, carrots, and thyme in olive oil till tender.
- Scoop out the cooked butternut squash from the outer shell and put into the pot.
- Stir in the vegetable broth and coconut milk into the pot and heat until warm.
- Add salt, pepper and honey.
- Use an immersion blender or add small batches of the soup to a blender and blend until smooth.
- Serve with corn bread and a green salad.
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