Butternut Squash Soup
Description
An incredibly hearty and warming soup that uses seasonal, easily stored vegetables to deliver a luxurious, vitamin-packed lunch after a cold morning call. Featuring the naturally sweet and earthy notes of golden butternut squash blended into a silken, substantial purée, this recipe is designed for big pots and easy storage. The flavor profile is a perfect harmony between the squash's delicate sweetness and a subtle, restorative warmth, creating a soup that is both nutritious and deeply comforting. Pairs beautifully with a grilled cheese or a robust sandwich made in the station kitchen; finish with a swirl of cream to add an opulent touch to this practical meal.
- Cook Time: 1 hr
- Servings: 6
Ingredients
- 2 Tbsp olive oil
- 2 medium butternut squash
- 2 carrots
- 1 cup canned coconut cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne
- dash of sage
- pinch of cinnamon and nutmeg
Instructions
- Step 1- Peel carrots and halve squash, scooping out insides
- Step 2- Roast carrots and squash at 425F for 45 minutes or until tender (cover in oil to expedite process)
- Step 3- Blend roasted squash and carrots until smooth
- Step 4- Take blended vegetables and pour into pot on stove, add coconut cream and spices, simmer until ready to eat