This soup is quick and easy and oh so comforting as our weather begins to cool and we move into the holiday season. This recipe is rich and creamy and uses yummy coconut milk with a touch of lemon. Not a fan of coconut? Just swap out with vegetable broth or heavy cream.
TOTAL TIME: 25 min
GATHER THESE INGREDIENTS
- 1 large butternut squash, peeled and cubed
- 1 large or 2 small shallots, large slices
- 1 lemon, sliced
- 1 can coconut milk (alternate: vegie broth or heavy cream)
- ¼ olive oil
- Salt, kosher & pepper to taste
- Optional addition: fresh or fried sage leaves, pumpkin seeds
WHAT TO DO
- Preheat oven to 350 degrees Fahrenheit.
- Using a vegetable peeler or paring knife, remove the outer skin of the butternut squash. Remove seeds. Trim ends with a large, strong knife. Cube into 1 inch pieces. This is the hardest part of the soup; once done, it is smooth sailing. 😊
- Add butternut squash, sliced shallot(s) and lemon to a medium bowl. Add olive oil, salt and pepper; mix to coat thoroughly.
- Line a roasting pan with parchment paper or a fine wire rack. Add butternut squash mixture in an even layer.
- Roast butternut squash mixture 10 minutes; stir and roast until golden brown (another 5 minutes or so). Squash should be soft; check by inserting a fork.
- Remove butternut squash from oven. Using the back of a spoon, squish the lemon slices to release some juice and discard slides.
- Add butternut squash mixture to a blender. Add can of coconut milk or broth/cream if using.
- Blend until smooth. Season with additional salt & pepper to taste if necessary.
- Serve with a sage leaf and/or pumpkin seeds is using.
Pair with your favorite Riesling or a chilled Pinot Noir. Enjoy!