Butternut Squash Soup
Shopping List:
2 Butternut Squash
2 Zucchini
3 Roasting Peppers or Red Peppers
1 Fresh Red Hot Pepper
1 Lg Red Onion
1 Lb container Campari Tomatoes or the tomatoes of your choice
1/2” Fresh Ginger
2 Heads Garlic
Extra Virgin Olive Oil
32 oz container Vegetable Broth
13.5 oz can Coconut Milk (reserve ¼ cup for garnish)
1 ½ Tbs Fresh Sage (remove leaves from stems) finely cut
1 ½ Tbs Fresh Thyme stripped from the stems
1 lg or 2 sm Bay Leaves left whole
1 Tbs Cumin
1 Tbs Lawry’s Salt
Salt & Pepper to taste
Shelled Squash Seeds (as garnish)
Fresh Cilantro finely cut (as garnish)
You will need three 9” X 13” baking dishes, one for each of the butternut squash and the third for the rest of the vegetables and a blender.
Instructions:
Preheat oven to 400° Bake or Roast.
1.)Cut of the tops of the 2 butternut squash and then cut them in half from top to bottom. Scoop out the seeds and lie them, skin side down, in the first 2 baking dishes.
2.) Place the following in the third baking dish:
- Cut the tops off the zucchini, then quarter them
- Cut the tops off the red hot pepper and red peppers, cut them in half lengthwise & remove the seeds (wash your hands well after handling the red hot pepper)
- Cut the butt ends off the red onion and remover the peel, then quarter and separate each quarter into 2 or 3 pieces
- Cut tomatoes in half
- Cut the tops off the heads of garlic
- Mince or smash the ginger and sprinkle over all the vegetables
- Generously drizzle the vegetables and butternut squash with Extra Virgin Olive Oil, and sprinkle with salt & pepper, give it a shake to ensure everything is coated
- Score the butternut squash several times to allow for more even cooking
3.) Place the baking dishes in the over for 55 minutes or until the vegetables appear well roasted, and butternut squash can be pierced with a fork easily, then pull from the oven and let cool for 10 minutes.
4.)Discard the skin from the peppers.
5.) Place all the vegetables, butternut squash (not the skin), and juices at the bottom of the baking dishes into the blender. Squeeze out the meat of the garlic from the heads into the blender and blend with the vegetable broth. Because of the quantity, you will need to blend in at least 2 batches depending on the size of your blender. Empty the contents of the blender into a soup pot and begin heating on the stove over medium heat, stirring frequently.
6.) Add the fresh herbs (sage, thyme, bay leaves & cumin), coconut milk (reserve ¼ cup coconut milk for garnish) and Lawry’s salt to the pot and incorporate well into the soup. Continue to stir and allow the flavors to mesh for 5 minutes.
7.) Fill your bowl with soup and garnish with coconut milk, cilantro, squash seeds and enjoy!
