Yummy Fall Food ~ Roasted Squash SoupPreheat oven to 425
Roast until tender (30-40 minutes) 1 large butternut squash split in half seeds removed brushed with oil and sprinkled with salt and pepper. Remove the cooked pulp with a spoon and chop into bite size pieces
Sauté 1 large diced onion in 2TBSP good oil (MCT or Sunflower). Add 1 TBSP dry Thyme (or Sage) a pinch of pepper flakes if desired cook until fragrant. Add squash pulp and cook briefly. And 1 qt chicken broth
Cook soup for 15-20 minutes (adjust broth if necessary) and then puree with an emersion mixer (or blender). Add Celtic salt and pepper to taste
Garnish as desired with: a swirl of cream either dairy or cashew lightly roasted pumpkin or sunflower seeds a sprinkle of chives or parsley
Additional flavor options: for a richer sweeter soup: Add 1-2 cups coconut, almond or cows milk or cream and warm gently before serving. Spice with cinnamon and a pinch of nutmeg instead of thyme
Squash cooking options: If you don’t have the time to roast the squash, skin and seed it and cut it into bite size chunks sauté a few minutes with the onion and then proceed as above.