Autumn Squash Soup
If you’ve never tried a butternut squash soup or pumpkin soup, then you’re missing out…especially if you’re a lover of sweets. Squash soup is one of my favorite things to eat in the fall and winter. When cooked, winter squashes turn soft and sweet, making them extremely versatile and comforting to eat when the weather is cool. Winter squashes like acorn and butternut squash can be hard to cut, so i like to slice them in half vertically, bake them, and then scoop out the flesh to use in a recipe. This way i don’t have to kill my arm trying to cut up the squash when it’s still hard as a rock.
Steps
Cut the squashes in half vertically and arrange them face-up on a sheet pan.
Drizzle 1 tablespoon of olive oil on top of the squash and bake in the oven at 400 degrees for about an hour.
Remove the squash when its tender and soft.
Set aside to cool.
Chop up the onion , garlic , and jalapeo and put them in a big soup pot with the other tablespoon of olive oil over medium heat.
Saute for about 10 minutes until the vegetables begin to soften , stirring frequently.
Add in the vegetable stock , coconut milk , and a sprinkle of salt and pepper.
Chop up the sage and thyme and add it to the pot and stir.
Remove the squashes from their skins by either scooping out the flesh or cutting into big moons and slicing like a cantaloupe.
Drop the cooked squash into the soup.
Pour in the maple syrup and stir.
Puree the soup with an immersion blender or with your food processor or blender.
When the soup is smooth , its ready to eat.
Adjust seasonings to your taste.
I love curry seasonings.
Ingredients
acorn squash, butternut squash, yellow onion, garlic cloves, jalapenos, coconut milk, fresh sage, fresh thyme, extra virgin olive oil, vegetable stock, maple syrup, salt & pepper