Roasted Butternut Squash Soup

yummy! - blender is highly suggested - do not skip the roasting step! roast squash first, and while that goes you can chop the rest of the veggies and prepare the soup - you can use water if you don't have veggie broth on hand

Good

% Daily Values based on a 2,000 calorie diet

Step 1

heat oven to 400F

Step 2

chop both squash in half, scoop out seeds, brush with olive oil, sprinkle with salt and pepper

Step 3

place squash onto baking trays face down, and put in oven. let roast at 400F for 60 mins (can remove acorn squash at 40 mins, maybe earlier)

Step 4

once squash is done, let cool, remove the flesh (or just peel off the skin), cut it up roughly

Step 5

heat olive oil in large pot

Step 6

add onion, celery, and carrot and saute until soft (5 mins)

Step 7

pour in broth, bring to boil, and let simmer for 10 mins. if you do not have broth water is fine

Step 8

stir in coconut milk and roasted chunks of squash

Step 9

ladle the content of your pot into a blender (sometimes needs to be done in pieces if soup doesnt fit)

Step 10

pulse until soup is liquidated, but there are still chunks here and there. or blend to your preference. should not be more than a few seconds

Step 11

pour contents of blender back into soup pot, and bring to a boil again

Step 12

let simmer for 10 mins (important for flavors to combine)

Step 13

shut off heat, stir in parsley

Step 14

enjoy!