Roasted Butternut Squash Soup
Roasted Butternut Squash Soup

Thanksgiving is a time of giving thanks and showing gratitude to family, friends and neighbors. Whether you are a seasoned host or first-time chef, dinner can easily be prepared and enjoyed without added stress.

Serve this first course soup made from farm-fresh butternut squash, readily available at local farm stands and makes all the difference in taste. The coconut milk adds a silky texture and richness without the saturated fat from full-fat cream. Make an extra batch to give to an elderly neighbor!

Next week we tackle a Thanksgiving main and the following week dessert, so keep posted. As always, easy preparation, health and great taste are the focus of my recipes.

Roasted Butternut Squash Soup

Serves 6-8

INGREDIENTS

1 large butternut squash (8 cups peeled and cubed)

2 - 3 Tbsp. extra-virgin olive oil

1 - 2 shallots, thinly sliced (1/4 cup)

1 Tbsp minced garlic clove

6 cups low-sodium vegetable broth

1/2 can light coconut milk

Kosher salt and freshly ground pepper

PREPARATION

Place baking rack in the center and preheat oven to 350F. Line a baking sheet with foil; evenly spread cubed squash and drizzle with 2 tbsp. olive oil. Bake for 30 - 40 minutes until squash is tender, turning cubes midway; remove from oven.

In a Dutch oven over medium-high heat add 1 tbsp of oil; add shallots and sauté 3 minutes until softened, stirring occasionally.


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Add minced garlic and sauté 1 minute. Add the roasted squash, 3 cups broth and bring to a boil. Cover and reduce heat to simmer for 20 minutes; let cool.

Working in batches, transfer soup to a food processor or blender and purée.

Return puréed soup to Dutch oven over low heat; add remaining broth, stir in coconut milk; season with salt and pepper. Serve soup with a garnish of pepitas (shelled pumpkin seeds).

Soup may be prepared ahead and refrigerated until ready to serve; reheat gently on low.