Tonight, we welcome the Fall season! To celebrate the ‘Autumnal Equinox’, I am sharing with you the recipe for one of my favorites–Roasted Butternut Squash Soup. The sweet taste of the squash goes perfectly with coconut milk and my Gingerlove Curry, which lends amazing flavors of ginger, coriander, and turmeric.
I usually roast butternut squash unpeeled and halved. The larger the squash, the more leftovers I have and I always like to save some to make soup, especially when the weather starts to cool down. I scrape every last bit from the peel, using a spoon, wrap it well, and refrigerate it for later use.
The recipe is paleo-friendly, gluten-free, and vegan.
Roasted Butternut Squash Soup
- 2 tbsp coconut oil
- ½ cup brown onions, chopped
- 2 cloves garlic, chopped
- 1 tsp fresh thyme leafs
- 1 tbsp Alejandra’s Gingerlove Curry
- 2 cups of roasted butternut squash *
- 1 can organic light coconut milk (~13 oz)
Set large pot over medium-high heat; add coconut oil. Add onions and cook for about 6 minutes, until translucent. Add garlic, thyme, and Gingerlove Curry; stir and cook 2 minutes.
Place onion mixture in blender, add with butternut squash and coconut milk. Season with coarse salt and freshly ground pepper. Blend on high and return blended squash to pot. Heat and keep warm until ready to serve.
Roasted Butternut Squash
- 1 tbsp coconut oil
- 1 4-lb butternut squash, halved
- 6 sprigs of fresh thyme
- Coarse sea salt
- Freshly ground pepper
Pre-heat oven at 400° F
Rub coconut oil on the bottom of a baking tray. Season squash with coarse sea salt and pepper. Place squash halves on tray, flesh side down, and roast for 40-60 minutes, or until the flesh is tender when pierced with a fork. Allow cooling, then scoop out the flesh into a serving bowl. Serve with a fresh sprig of thyme!
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