Butternut Squash Soup
May 24, 2017
This buttery smooth and savory soup is the perfect warming dish to have on a cold fall night. I love subbing out the yogurt for rich, creamy coconut milk. It provides great texture and taste.
*Anti-oxidant, *Anti-inflammatory, *Stabilizes Blood Sugar
- Prep: 20 mins
- Cook: 1 hr 10 mins
1Preheat oven to 375°F.
2Cut ¼ inch off the top of garlic head to expose cloves, drizzle with olive oil and wrap in foil.
3Rinse yam well and pierce with a fork.
4With a sharp knife, cut butternut squash in half and scoop out seeds.
5Place butternut squash, flesh side down, garlic and yam on baking sheet lined with foil and roast until very tender, about 1 hour.
6While vegetables are roasting, heat butter and oil in a medium stockpot. Add onions and caramelize over low heat for at least 20-30 minutes (the longer the better). If the pan gets dry add a few drops of water.
7When vegetables are done roasting, let cool, peel and scoop flesh into stockpot with onions.
8Add stock, water, spices, salt, and pepper and bring to a boil.
9Reduce heat to medium-low, cover, and simmer for at least 30 minutes (or up to 2 hours- the longer the simmer, the better it will taste but you may need to add more water if it gets too thick).
10Turn off heat and add yogurt or coconut milk. Puree using an immersion blender (or blender).
11Add more salt and pepper if necessary.
12Serve in bowls and sprinkle with chives.
13Prepare soup 1-3 days ahead, cool, cover, and refrigerate.
14To serve simply reheat.