Roasted Butternut Squash Soup
Ingredients
- 1 largebutternut squash halved (top to bottom) and seeded
- 2 tablespoonscoconut oil
- 3/4 teaspoonsalt
- 3/4 teaspoonfreshly ground black pepper, or to taste
- 1/2 cupchopped shallots
- 4garlic cloves, minced
- 1/4 teaspoonground nutmeg
- 3 cupsorganic vegetable broth
- 2 tablespoonsextra-virgin olive oil
Method
- Preheat oven to 425°F. Place the butternut squash on a pan. Coat the inside of the squash with 1 tablespoon coconut oil. Sprinkle with 1/2 teaspoon salt and pepper.
- Roast the squash facedown until it is tender, about 45 minutes.
- Place on a cutting board and let the squash cool for 10 minutes, then scoop flesh into a bowl and discard the skin.
- Warm remaining 1 tablespoon coconut oil in a skillet over medium heat and add the chopped shallots and 1/4 teaspoon salt. Cook 4 minutes, stirring, until the shallots turn golden, then add the garlic and cook about 1 minute, stirring.
- Place the cooked garlic and shallots in a high-speed blender. Carefully add the squash flesh, nutmeg, and 1/4 teaspoon black pepper, and blend with vegetable broth until creamy.
- Place soup in saucepan and cook at medium heat for 10 minutes.
- Top each serving with a sprinkling of olive oil and black pepper.
Notes
This soup is rich in potassium, helping to prevent bone loss. And it is delicious.