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Roasted Butternut Squash Soup

Comfort food level 1000. This soup will satisfy all your fall season cravings - warmth, spice and everything nice! 

This soup is cozy, delicious and filling. Key ingredient: coconut milk. 

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Ingredients:

  • 1 medium Butternut squash

  • 2 cups Vegetable stock

  • 1 large Onion, diced

  • 1 Carrot, peeled and chopped

  • 4 cloves Garlic, minced

  • 1 Granny smith apple, peeled, cored and chopped

  • ½ tsp. Sage

  • ½ tsp. Salt

  • ¼ tsp. Black pepper

  • Pinch of each: Cayenne pepper, cinnamon and nutmeg

  • 1x400mL can Aroy D coconut milk (or cream)

 

Slow cooker directions:

  1. Preheat oven to 400F.

  2. Slice both ends off the butternut squash and then slice in half lengthwise. Place on a buttered baking sheet face down and bake for 40 minutes or until easily pierced with fork.  

  3. Once the butternut squash is cooked, scrape out the insides into a slow cooker along with the remaining ingredients, except the coconut milk. Cook on high for 3-4 hours or low for 6-8 hours.

  4. Add the coconut milk then use an immersion blender to puree the soup until smooth. Taste and season with anything else such as salt, pepper, cayenne pepper…etc.

  5. Enjoy :)

 

Stovetop directions:

  1. Preheat oven to 400F.

  2. Slice both ends off the butternut squash and then slice in half lengthwise. Place on a buttered baking sheet face down and bake for 40 minutes or until easily pierced with fork.  Once cooked, scrape out the insides into a bowl and side aside.

  3. Heat some olive oil in a large pot on medium heat and fry the onion and carrot for ~3 minutes or until the onion becomes slightly translucent. Add the garlic to the pot and fry for another 1 minute or until the garlic becomes fragrant.

  4. Add the roasted butternut squash to the pot along with the remaining ingredients. Bring to a light boil, cover then reduce heat to low and simmer for 15-20 minutes.

  5. Use an immersion blender to puree the soup until smooth. Taste and season with anything else such as salt, pepper, cayenne pepper…etc.

  6. Enjoy :)

Adapted from: Gimme Some Oven

Prepared by: Christine Gemmell

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