I hope the East side of the U.S. has finally warmed up & dug out of the frozen precipitation; if not, this is the perfect soup for you. I love a savory butternut soup, so silky, smooth & perfect for a cold winters day! Here is my version.
1 medium butternut squash
1 rib celery, sliced thin
4-5 garlic cloves (or 1 elephant clove), minced
1/2 onion, chopped
1 potato, peeled & chopped
Olive Oil, about 1 tablespoon
Earth Balance or Melt or your choice of non-dairy butter
2 tablespoons of your favorite hot and smokey spice blend
1 can coconut milk aka “cream” (not boxed)
3 cups chicken or veggie stock
1/2 teaspoon cumin
“pinch” of chipotle in adobo sauce (I blend a small can in the blender & keep in the freezer; you can use more if you like it spicy).
Roast Squash: cut off ends of squash, cut in half & remove seeds. Place on rimmed baking sheet, cut side up. Drizzle with olive oil & season with salt & fresh cracked pepper. Flip over & drizzle with olive oil. Bake in 350°F oven for 30-45 minutes or until tender. Remove from oven & set aside until cool enough to handle. Remove flesh from peeling & cube.
Add olive oil & Melt to skillet and heat. When hot, add onion, garlic & potato; cook until potato is tender; add butternut & 2 cups stock; cook until slightly heated. Using blender (immersion is best), blend squash/veggie mixture until smooth, adding additional stock as needed. Return to pan if not using immersion blender; add remaining ingredients (including any leftover stock) & mix well; bring just to boil & simmer about 10 minutes. Run through blender if needed. This should be a smooth soup.
What is your favorite type of soup? Comment & let me know.