From Chow Bella
1 3-lb butternut squash, peeled, seeded, and cubed into 3/4" pieces
4 garlic cloves, peeled and crushed
8-10 sprigs of fresh thyme
1/4 cup olive oil
32 oz broth, either chicken or vegetable, preferably homemade
1/2 cup well-shaken canned coconut milk
dash nutmeg
salt and pepper, to taste
1. Preheat oven to 400 degrees F.
2. Toss the butternut squash, garlic, and thyme with the olive oil, season with salt and pepper, and place on a baking tray (lined with foil for easier clean-up). Roast for 30 minutes, tossing occasionally, until the squash is soft and beginning to brown.
3. Puree the squash in a food processor or blender, adding enough broth to allow the squash to puree. Transfer to a stock pot or large saucepan. Alternatively, you can place the squash in your stock pot and add some of the broth and puree with an immersion blender.
4. Add the broth, coconut milk, and nutmeg. Bring to simmer over medium-high heat. Taste for seasoning, and serve once the soup is warm.
Servings per recipe: 4 main course servings
Per serving:
Calories: 272.4
Fat: 15.5 g
Saturated fat: 1.8 g
Cholesterol: 5 mg
Sodium: 196.5 mg
Carbohydrate: 35.1 g
Fiber: 9.1 g
Sugars: 1 g
Protein: 4.5 g