Fall is here which means it’s soup season! Thanks to emilykylenutrition.com for the awesome recipe!
*Read my notes at the end for an awesome tip for roasting.
- 3 medium butternut squash
- 1 tablespoon extra virgin olive oil
- salt and pepper to taste
- 3 15 ounce cans of coconut milk
- 16 ounces vegetable stock
- 1 tablespoon granulated onion
- 4 teaspoons ground turmeric
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon cloves
Preheat the oven to 400 degrees Fahrenheit.
Using a large knife, carefully cut the butternut squash in half lengthwise. Scoop out the seeds.
Lay the butternut squash halves face up on a foil-lined baking sheet.
Drizzle with olive oil, salt, and pepper.
Roast in the oven for 1 hour, or until the squash is golden brown on the edges.
Remove the squash from the oven and let it rest until it is cool enough to handle.
Gently scoop the roasted butternut squash out of the skin and into a large soup pot. Discard the skin.
Add the coconut milk and turn the heat to medium, allow the coconut milk and butternut squash to warm for 10 minutes, stirring occasionally.
Add the vegetable stock and all of the spices.
Throw all of the ingredients in a traditional blender and blend! Return to the soup pot when smooth.
Allow to cook over medium heat for another 30 minutes, stirring occasionally.
Serve and Enjoy!
MY PRO TIP!
If I have bacon on hand, I will use it to add extra flavor to the veggies I am roasting. Just dice your veggies and add them to a tin foiled lined roasting pan. Place the roasting rack on top of that and lay bacon slices on top. Roast your veggies and bacon at 300 for about 25 minutes. Low and slow! Then add the crumbled bacon to the top of your soup.