Butternut Squash Soup

Ingredients: 

• 1 Butternut squash

  • Salt

  • Pepper

  • Onion pow

  • Garlic pow

  • Paprika

  • Red pepper flakes

  • Olive oil

• 1 Poblano pepper

• 1 yellow or white onion, quartered

• 1 whole garlic head

• 1 can Veg broth and/or 1 can Coconut milk

Instructions: 

1. Preheat oven to 400*

2. Prep a baking sheet with alum foil or parchment paper

3. Peel rind off of butternut squash and scrape out insides. 

4. Cut into pieces around an inch in size. Doesn’t have to be exact or pretty since we are pureeing it put pieces on prepared baking sheet. 

5. Glug some oil over them with a sift of each of the spices and mix well with your hands

6. Take a piece of parchment paper and a piece of aluminum foil and prepare a little packet for the garlic. 

7. Cut the top off of the bulb of garlic to expose the cloves

8. Put a tiny drizzle of olive oil right over the exposed portion and wrap in foil packet so it will steam

9. Put poblano pepper, quartered onion and garlic packet on the tray with the squash

10. Roast all for around 40 minutes. 

11. Check the pepper around 20 minutes and see if the skin has blistered, if yes then pull it out early. 

12. When everything is done pull the garlic out of the packet and let cool. When it has cooled peel the roasted cloves, this should be easy at this point since they have steamed the shells loose. 

13. Cut the top off the pepper and de-seed if you want

14. Put butternut squash, pepper, garlic and a can of coconut milk or a can of broth all in a high speed blender until it is smooth and silky. 

    1. I have a couple clients who can’t have coconut milk so I’ve made with just broth and it comes out just fine but slightly less rich. You can also use 3/4 cup of nut milk of choice to cream it up even more and add depth.

15. If the mixture is too thick then add more broth until to desired consistency. I like mine fairly thick. 

16. Add additional salt and pepper if needed and enjoy!