Description

Colder weather will be here soon and this soup will warm you up and is easily made even on busy weeknights. It's healthy, satisfying, creamy and dairy free. The caramelized squash gets its deep and rich flavor from roasting it in the oven, so don't skip t

Ingredients

• Squash:
• 1 large, 2 1/2 – 3 lb. butternut squash, cut in half, seeds removed
• 1-2 T. olive oil
• pinch of salt
• Soup:
• 2 T. olive oil
• 3/4 c. sweet onion, finely chopped
• 3 cloves garlic, crushed
• 1 1/4 t. ginger, crushed (or minced ginger paste)
• 3/4 t. salt
• 1/4 t. cinnamon
• pinch cayenne pepper, optional
• 15 oz. canned coconut milk, full-fat or lite (NOT from the refrigerated section)
• 1-2 c. vegetable broth (or chicken broth)
• cilantro, optional

Steps

1. Roasting the Squash:
2. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or aluminum foil.
3. Drizzle 1-2 T. olive oil and sprinkle a pinch of salt on the inside of both halves of the butternut squash.