If you are vegan*, Paleo or doing the Whole30 plan this is a great soup for you. (Vegans swap the ghee for coconut oil or coconut spread).
Jen's Butternut Squash Soup
2 medium-large butternut squash (pre-heat oven to 425 and roast at that temp)
1 medium onion (chop)
1 apple (preferably granny smith but I've used whatever apple on hand) (peel and chop)
1 thumb-sized piece of ginger (peeled and diced)
3 cups of stock of choice (I make my own homemade chicken stock)
2 cups of water
1/2 cup of coconut milk from can (or nut milk of choice)
1 + 1 tablespoon of ghee (or olive oil or coconut oil) - (might want to use a little more or less)
|That's my homemade stock - it looks funky because it's still defrosting|
Cut open, spread one tablespoon (or so) of the ghee over the squash - sprinkle with salt/pepper and roast butternut squash face side up until tender. About an hour to an hour and a half.
Once cool enough to handle scoop the squash flesh away from the skin and add it to the apple/onion/ginger mixture along with the stock and water.
Stir and simmer to meld flavors about 10 - 15 minutes. Add the coconut milk.
Then use a hand immersion blender (or do in batches in a regular blender) and puree the soup until smooth and creamy.
This recipe makes a lot of soup. At least 8 decent sized bowls I would say. Maybe more.
PS: After taking the picture of the ingredients I read that the canned coconut milk in the picture (Goya brand) has Potassium metabisulfite in it. I couldn't find out if that was Whole30 compliant so I used another brand I had on hand that I know is compliant.
PSS: Turns out that the Goya coconut milk is definitely NOT Whole 30 compliant so I'm bringing it back to the store!