Creamy Butternut Squash Soup (V, GF)
When I set out to make this I had no idea what I was making - as usual! However, the creamy consistency and the flavor is just bursting out of the bowl! I can’t even take it!
All I’ve been craving is soups lately! It’s crazy how fall makes you immediately transition to more earthy and warm foods! Based on Ayurvedic lifestyle I am a Pitta and for fall I should be having seasonal harvested foods like apples and pears for cooling energy. Other foods that help strike this balance include avocados, sweet berries, coconut, dates, figs, soaked raisins, asparagus, cilantro, cucumbers, green beans, okra, parsnips, sweet potatoes, rutabagas, summer squash, zucchini, amaranth, oatmeal, quinoa, basmati rice, wheat, mung beans, tofu, soft cheeses, milk, ghee, fresh yogurt, buffalo, soaked and peeled almonds, and sunflower seeds.
Good thing I’m loving all of those foods! I feel like my body just naturally gravitates towards those foods in the fall hence why I’m craving soup!
I decided I wanted to control the output a bit more on this soup and since I had the time I decided to roast the squash, onion and garlic. To do this I just cut the squash in two halves, shopped up some onion and wrapped the whole garlic bulb in tin foil. I put this in the oven for just over an hour on 350. Talk about making the whole house smell like heaven! Wow!
After that I de-skinned the squash and scooped everything out of it and put it directly into the blender (aka Vitamix). I added 3 bulbs of garlic (because I love it) and 1/2 roasted chopped onion. Then I wanted something creamy so I went for the full fat coconut milk in the can! Take about 1/2 cup or 1/3 of the can add it to the blender, then add your veggie broth. I used about half of the 4 cup container or two cups. Try that first before adding any more liquid to see if that is the desired consistency. You can always thin it out later with more milk or broth!
Well, turns out I loved it the way it was. Absolutely heavenly! A must try!
1 butternut squash
1/2 can full fat coconut milk
1 tbsp avocado or olive oil (to throw on the squash to cook)
1/2 chopped onion
2-3 cloves garlic
2 cups vegetable broth
Slice squash in half lengthwise down the center. Place on baking sheet and pour oil over top and flip so both halves are facing down.
Slice up about 1/2 onion and place next to squash and bake at 350 for about an hour.
Take an entire garlic bulb or just 2-3 cloves and wrap in tin foil. Place in oven with the squash and onion to cook at the same time.
Remove squash, garlic and onion from the oven and let cool. Scoop out squash and place into blender. Add in roasted onion and 2-3 cloves of garlic.
Add in 1/2 cup full fat coconut milk and 2 cups veggie broth.
Blend and keep blending or adding liquid until desired consistency!
Pour and serve! Enjoy!