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Roasted Butternut Squash Soup

Roasted butternut squash, onion, garlic, carrot blended soup.

Course lunch, Side Dish, Snacks, Soup
Cuisine American
Keyword butternut squash, carrot, coconut milk, curry, pureed, soup
Servings 6 approx.

Ingredients

  • 1 small-medium butternut squash
  • 5 peeled garlic cloves halved
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 tbsp olive oil
  • 4 cups chicken or vegetable broth (Better Than Bouillon is the best)
  • 1 tsp curry powder
  • 1/2 can coconut milk

Instructions

  1. Cut squash in half, length wise and sprinkle salt and pepper on the fresh cut side.  Place on aparchment paper lined cookie sheet, face down. 

  2. Chop onion and carrot and slice garlic cloves in half.  Toss with olive oil and salt/pepper.   Add mixture to pan and bake in a preheated oven of 400F for 40 min or until tender – a fork or knife can easily pierce through the squash. Also, you will know it’s cooked long enough when the peel comes off easily.

  3. Meanwhile, prep soup pot. Put 4 cups of chicken or vegetable broth in a pot. Separate onion/carrot mixture from the squash and add to broth.

  4. The squash will be hot so let it cool before touching it with your hands! Peel squash and cut in one inch chunks, approximately. It doesn’treally matter the size as we will be blending it all together shortly! It also doesn’t matter if you don’t get all the skin off!  You can also peel squash before you bake.  Add chopped squash to the pot.  Bring to a boil, add lid and turn to low and let simmer for 15 min.

  5. Carefully scoop pot ingredients into a blender, along with coconut milk, and puree until smooth – pour back into pot. Season with salt and pepper. Wow, this soup is soooo delicious!  Enjoy!