Butternut Squash Soup

Oh man … I don’t know why but I have waited YEARS to make this recipe! The first time I ever tried a Butternut Squash Soup was at a charity event dinner and I was so unsure about whether or not I would like it. I took my first bite and I could not believe just how good it was. If I see it as an option at restaurants or at buffets, I always choose it. So good and so much easier to make then you would ever think.

Ingredients

• 1 Medium-Large Butternut Squash

• 2 Cups Vegetable Broth

• 1 Can of Coconut Milk (Save 1 oz. for garnish drizzle at the end)

• 1/2 Large White Onion, chopped

• 3-4 Cloves Garlic, minced

• 4-5 Tbsp. Oil

• 3-4 Tsp. Pepper

• 3-4 Tsp. Salt

• 1-2 Tsp. Cayenne Pepper

• 1-2 Tsp. Ginger, minced

Directions

• Pre-heat the oven to 425F degrees. Cut the butternut squash in 1/2 length wise, scoop out the seeds, drizzle with oil on the inside then sprinkle with salt and pepper (about 1/2 of the recommended ingredients).

• Bake, cut side down for about 45-50 minutes.

• Remove from oven and allow to cool slightly before moving forward with it.

• In a medium sauce pan, add the remaining oil and sauté the onions. Cook until almost translucent, about 5-7 minutes. Add in the garlic and ginger, cook for 2-3 more minutes.

• Add in the coconut milk, salt, pepper, broth and cayenne pepper. Mix well. Reduce heat and allow to simmer.

• Turn back to the squash, remove the skin and rip apart or cut into smaller pieces.

• Place the pieces into a food processor or blender with the coconut milk/broth mixture and puree for a minimum of 3-4 minutes or until completely smooth.

• Add this mixture into the large pot again and reheat over medium-low heat.

• Serve with homemade croutons and drizzle remaining cool coconut milk over top.