Butternut Squash SoupShared by:
Skip the hard work of cutting a butternut squash for soup by roasting it whole and prepping it right in your blender. Feel free to tinker with the flavors here, swapping out the sage and using Indian curry, Middle Eastern spices, or Asian seasonings instead. Top each bowl with a swirl of coconut milk, croutons, toasted pumpkin seeds, crispy bacon, or other favorite ingredients
- 1 large yellow onion
- 1 large butternut squash about 3 1/4 pounds
- 5 ounces full fat coconut milk
- 1 tablespoon pure maple syrup
- 1 1/2 teaspoons kosher salt
- 1/2 cup to 1low-sodium chicken or vegetable broth
- 1 tablespoon May Ploy yellow Thai curry optional (or Sage)
- Preheat oven to 400 degrees F. Cover a baking sheet with parchment paper or a silicone baking mat.
- Cut the onion in half (no need to peel). Lay the halves flesh-side down on the baking sheet. Put the butternut squash on the baking sheet. Roast the vegetables until the squash is tender enough that you can easily slide a paring knife into it, testing in several places, 1 to 1 1/2 hours (time varies depending on size and shape of the squash). Remove from oven and set aside until the squash is cool enough to handle.
- Using a large knife, cut the squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits; discard. Scoop the flesh of the squash from the skin and put into a blender. Peel off the skin from the onion and add the onion to the blender along with the coconut milk, maple syrup, salt, and 1/2 cup chicken broth. Puree until smooth. Taste and add more salt and more broth as needed for flavor and to reach the desired consistency.
- If soup has cooled considerably, transfer to a pot to warm on the stove. Divide into serving bowls and top with a pinch of fresh sage.
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