The fall vibes continue in the Satya Health world! I've been craving a creamy squash soup for weeks now, but I've actually been a bit intimidated with the thought of buying a big old squash and making the soup from scratch. Yep, I know; crazy for the Dietitian to say! For whatever the reason (laziness..), I've strayed away from the homemade pureed soup recipes and instead have been going for the organic boxed versions you get at a health food store. And though quick, easy, and relatively decent tasting when needed in a pinch, I can't even begin to explain how much more AMAZING the real stuff is. Fo' real.
I actually couldn't believe how easy this soup comes together. The longest part is just simply waiting for the butternut squash to roast in the oven. After that, it's a matter of sautéing a few herbs and veg, and whizzing it all up in a blender! I added light coconut milk to the mix as I was really craving a nice creamy, hearty texture. If you prefer to cut the fat, you can omit and just use more vegetable broth. But trust me, that creaminess really makes the soup!
Roasted Butternut Squash Coconut Soup
1 small butternut squash
1 Tbsp olive oil
2 C. organic low sodium vegetable broth
1 C. + 2 Tbsp light coconut milk
1 shallot, diced
3 gloves of garlic, minced
pinch of nutmeg
sea salt + pepper, to taste
fresh Italian parsley to garnish
Directions: Preheat your oven to 425 degrees F. Slice the butternut squash in half the long way, and scoop out the middle/seeds. Rub the olive oil on the inside flesh, and then place facedown on a baking sheet. For a no fuss mess, place the squash on a piece of parchment paper. Bake in oven for 40-45 minutes.
Once the squash is fully cooked, take out of oven and let cool for 10-15 minutes. Scoop out flesh and place into a high-speed blender. Next, chop up your shallot and garlic, and toss in a pan with a little bit of olive oil and sauté until golden (about 3-4 min). Place the shallot, garlic, spices, and liquids into the blender, and blend on high for 1-2 minutes. Add more coconut milk or vegetable broth to achieve your desired thickness.
Pour into bowls, and garnish with fresh parsley and ground black pepper. Serves about 3-4.