Creamy Roasted Garlic Butternut Soup

Again with a fall inspired recipe! We've had some nice crisp mornings (albeit warm afternoons) and I am motivated to provide you with even more soul warming, smile inspiring recipes!

One of my kids stayed home from school today with a terrible sore throat. I knew that a smooth soup would be just the ticket. The last butternut from my garden has been sitting on my countertop just begging to be made into soup so my thoughts immediately went to my favorite creamy concoction. With only 4 ingredients, this soup is versatile, easy and quick to prepare. I hope you enjoy it as much as we did today. In fact, there isn't a drop left - both of my daughters and I devoured it. Poor hubby didn't stand a chance to get some. Sorry, Honey!

Creamy Roasted Garlic Butternut Soup

you will need:
1 small butternut squash, peeled and cut into 1/2" slices
1 15 oz can coconut milk
1 1/2" slice white onion
2 cloves garlic, unpeeled

Water, salt and pepper, and dried sage (optional)

After peeling and slicing your butternut squash, place in a medium or large saucepan and just cover with water. Bring to a boil over high heat, reduce heat and simmer till butternut is tender. This takes about 10 minutes.

 



 

 Meanwhile, heat up a cast iron skillet to medium-high heat. Place the unpeeled garlic and onion slice on the hot, dry skillet. Keep an eye on this because the garlic is yucky when burned. Turn the garlic and onions frequently till golden, remove from heat. When cool enough to handle, remove skin from garlic - just give it a little smash with your knife and the skin will fall right off.

 

In a blender pitcher, add the onions and garlic and a ladle full of the cooking liquid from the butternut. Add the cooked butternut to the blender pitcher. Starting on low speed and working your way to high, blend until the mixture is nice and smooth.

 

 

Pour the contents of the blender back into the pan and add your can of coconut milk. This imparts a delicate creaminess that is absolutely sumptuous. Season with salt and pepper to taste. If desired, serve with a little sprinkle of dry sage, which is a natural friend to butternut squash. Enjoy!

 

 

*Melanie notes - One of my favorite ways to prepare this soup is by seasoning it with curry. I sauté the onions, garlic and some ginger in 1 T coconut oil, add a t or so of curry powder or paste. I add this to the blender with the butternut and cooking liquid and finish with the coconut milk. Instead of sage, I sprinkle some red pepper flakes on top.

 

**my daughter that stayed home sick today commented on how soothing this was on her throat. It was delicious, nourishing, and comforting. Mommy's mission accomplished.