Roasted Butternut Squash Soup

Let me preface this post by telling you about how amazing this sauce (pictured above) is. I got the recipe from Heidi of the 101cookbooks blog. I originally planned on making it to drizzle on some grilled vegetables (which I did and it was delicious), but the boys were being super cooperative one afternoon and took a long nap at the same time (Has not happened since), and I was able to make this sauce, and a roasted butternut squash soup the same day and accidentally stumbled upon a mix of flavors that made me a proud cook. If you know me you know it takes a lot for me to say what I made is really worthy of being delicious. Instead, I always have some form of critique and am never fully satisfied with the way something turned out. It is the perfectionist side of cooking that I have sometimes. 

But this my friends left me speechless. I don't know if I was just happy to have created my own recipe and finally be in the kitchen cooking something new, but this soup is restaurant worthy in my opinion. Not a paradise bakery style soup, but the kind you would find at a little urban joint, the bowl of soup that feels as good for your body as it tastes. The soup itself is extremely health conscience as it contains no butters or creams. Instead a nice dose of coconut milk that gives it a delicious creamy flavor as well as an extra nutritional boost. How could you go wring with that? So please step out of the box here and try this soup.

Roasted Butternut Squash Soup

This makes about 8 small servings. The roasting of the squash intensifies and sweetens the flavor making is O so delicious!

1 large butternut squash, cut in half, seeds scraped out

2 teaspoons chopped fresh thyme

1 onion, roughly chopped

2 cloves of garlic, roughly minced

1 tsp honey

2 tablespoons apple cider vinegar

1-2 cups chicken stock (depending on preferred thickness and size of squash)

1 cup coconut milk, fat skimmed off

Slivered almonds for topping

Magic Sauce for drizzling on top

extra virgin olive oil

salt and pepper 

Heat oven to 350 degrees. Put squash skin side down, flesh side up, and drizzle with olive oil. Season with salt and pepper, and sprinkle with thyme. Roast for about an hour until tender when pierced with a fork. Let cool 5-10 minutes and then scrape into a high speed blender. It should come right out of the peel. 

In a medium sized skillet heat about 1 tablespoon of olive oil over medium-high heat, and saute onion for about 5 minutes until tender. Add garlic and saute about 3 more minutes. Season with salt and pepper and stir in honey and apple cider vinegar. Saute about 1-2 more minutes to take the bite out of the vinegar. Add into blender.

To the blender add 1 cup chicken stock, coconut milk, and blend until smooth. Add more chicken stock as needed, and salt and pepper to taste. 

Top with slivered almonds and Magic Sauce. Enjoy!