Roasted Butternut Squash Soup

I will get better at food photos – one day. Until then, Roasted Butternut Squash Soup!

A few months ago, I needed to have a second surgery on one of my feet. So, my momma came to take care of me! Before she came, I prepped lots of food in the freezer and the fridge so she wouldn’t have to spend too much time shopping and prepping for meals. One of the meals I left for her to make was this beautiful soup. My apartment is an open concept, so while I laid on the sofa with my foot up – I gave her instructions for the soup.

A few days later, I remembered to write it down – and we think this is pretty close to how it was done. 😉

Large butternut squash
1-3 jalapeño peppers, diced (to your preference)
1 small onion, diced
4 c. Chicken broth (or veggie broth!)
1 can coconut milk (to preference)
1/2 tsp ginger
1 tsp sugar
couple pinches of thyme (dried, see note if using fresh)
Salt and pepper
Olive oil and butter

Preheat oven to 400. Peel squash, remove seeds, and dice into about 1 inch squares (it doesn’t have to be perfect). Line a baking sheet with parchment paper. In a bowl, toss the squash with olive oil, salt, and pepper until well coated. Place on baking sheet in a single layer. Roast for about 25 minutes, give it a stir, and roast for another 10-15 minutes.

While the squash is roasting, dice onion and *jalapeño peppers. Add about a knob of butter and a swirl of olive oil into a deep pot. Once those are melted together, add the onions and peppers and sauté until translucent and tender. Add ginger, salt, and pepper.

Once the squash is done, add it to pot with veggies and mix well. Add chicken broth and bring to a boil over medium-high heat. Reduce heat, cover, and simmer for about 20 minutes. Add 1/2 can of coconut milk (note: add more depending on your preference to taste and consistency). Add dried thyme and sugar, mix well and heat through.

Use a immersion blender to purée the soup to your desired consistency. If you don’t have an immersion blender, you can blend it in small batches in a regular blender. Keep in mind to only fill your blender about halfway and cover with a towel. The soup is HOT! But really, immersion blenders are amazing to have around! Enjoy! 😉

Note: if you have fresh thyme, skip the dried thyme and garnish with the fresh thyme instead. You can also garnish with crema or nothing at all.

*for milder flavor, remove seeds and ribs from the peppers. It’s all about how much heat you want in the soup.