By Connor Forbes
The chill is in the air. Holiday parties, potlucks, and extended family dinners are on the calendar. And everyone is here for soup season.
I have made this soup a couple of times lately and it is absolutely fantastic. Rich butternut squash, sweet coconut, and all the fall vibes.
Ingredients
- 1 large butternut squash
- ½ large onion
- 6 garlic cloves
- 1 15 ounce can coconut cream
- 2 cups vegetable broth
- 2 sprigs rosemary
- 10 sage leaves
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
To Make
Preheat oven to 425 degrees. Peel, remove seeds, and cut butternut squash into 1-inch cubes. Slice onion into think half-moons. Peel garlic. Place butternut squash, onion, and garlic on a baking sheet. Drizzle oil all over and mix. Spread out over sheet, sprinkle the salt, and place rosemary sprigs and sage leaves over the veggies. Bake for 30 minutes or until lightly browned. Remove from oven and place rosemary and sage to the side. Add squash, onion, and garlic to blender with stock and coconut cream. Blend. Transfer to pot on stove and simmer for 15 minutes. Serve with croutons, sour cream or Greek yogurt, the sage and rosemary from baking, or eat on its own. Enjoy!
