October 21st. (It’s been way too long since my last post!) My birthday was yesterday. I am a year older. The air is getting crispier. The light is softening into warm yellow tones. And as the trees are turning a vibrant red, Autumn is officially settling in… Time flies. Which means this recipe is well overdue.
For some inexplicable reason, I’ve only discovered about butternut squash in the last few years. And boy was I missing out before then! I mean I’ve always had a love affair with pumpkin, but never imagined it would ever been compromised by the arrival of butternut. I just realized I speak more fondly about vegetables than I do about people. Hum hum. Anyway, all that to say that I wanted to combine the flavors of both pumpkin and butternut squash into one recipe. And I must say I did a really good job at it! Really though, I am extremely happy with the turnout of this recipe. This soup is sooooo creamy and delicious, I’d eat it for breakfast and/or dessert. It’s thick and filling, yet light and delicate in your mouth. It smells and tastes like the Fall. It’s perfect for cuddling up in front of the fireplace, with smooth jazz playing in the background and a good book at arms-reach. Not to mention that’s is really easy to make. So without further ado, I present to you THE creamiest pumpkin spice roasted butternut squash soup.
Pumpkin Spice Roasted Butternut Squash Soup – serves: 4-6 | prep time: 15 min | cooking time: 35-40 min
- 1 large butternut squash
- 1 medium yellow sweet onion
- 2 cloves garlic
- 1 cup coconut milk, unsweetened (I used coconut milk from a carton, not a can)
- 2 cups water
- 3 tbsp melted coconut oil + 1 tbsp
- 1 tsp pumpkin pie spice
- 1 tsp coarse sea salt
suggested toppings – per serving
- 1 tbsp toasted pumpkin seeds
- a few sprigs of fresh cilantro
- dash of pumpkin spice
- salt & pepper to taste
Preheat oven to 400° F.
Start by trimming of the ends of the squash and cut it in three equal chunks widthwise. Then peel of the skin and cut into cubes.
Place the squash cubes into a bowl and pour-in the 3 tbsp of melted coconut oil. Add the salt and pumpkin spice, and mix everything until all the pieces are coated with the oil and spices.
Spread the cubes on a parchment-lined baking tray and place in the oven. Roast the squash for 25-30 min, flipping the cubes over halfway through. Once the squash is soft and has a nice golden brown color, remove from oven and let cool.
While the squash is cooling down, roughly chop the onion and garlic.
Heat a large pot over medium and pour in 1 tbsp of coconut oil. Add the onion pieces and let cook until translucent. Then add the garlic and cook for a couple minutes, stirring regularly to prevent from browning.
Then add the squash to the pot along with the water and coconut milk. Cover and let simmer for about 10 min.
Remove from heat. Use a hand-held blender to mix the soup until it reaches a smooth and creamy consistency.
Pour into bowls and sprinkle the suggested toppings over the soup. Serve immediately and enjoy! :)