With just four ingredients, a roasting tray and a blender, this soup comes together with little effort and is a very comforting crowd-pleaser!
1 medium butternut squash or two smaller squashes such as pumpkin, acorn or kabocha. Cut in half and seeds removed (save for roasting as a snack)
1 medium onion, peeled and cut in half
1 can full fat coconut milk
Optional flavours- add 1 Tbsp curry powder OR add 3-4 leaves of fresh or dried sage
Water- about 1 liter
sea salt to taste
- Preheat oven to 350F
- Place halved squash on baking sheet cut-side down, with the onion tucked into the hollowed out 'bell' where the seeds were.
- Roast squash for about 45 min or until it is soft. For hard-shelled squash you need to test the fleshy side to see if it is soft.
- Take out of the oven and flip the squash to cut side up to cool.
- Once cool enough to handle, scoop the flesh into the blender with the halved onion and optional flavours and coconut milk, adding just enough water to blend to desired consistency.
- Season with sea salt to taste.
- To store, pour into 1 liter jars and refrigerate or freeze (leaving 2” headspace if freezing)
- To serve, garnish with cilantro, fresh cheese, grated apple or fried sage leaves.
Andrea Potter is a classically trained Chef and a Registered Holistic Nutritionist. Her love of nutrition and organic, whole foods and healthy lifestyle brought her to Radha Yoga and Eatery; a culinary vegetarian hot spot in Vancouver, where she was the head chef for over 3 years. While at Radha she studied at the Canadian School of Natural Nutrition, graduating as a Registered Holistic Nutritionist in 2009. This is also where she started bringing her knowledge of nutrition and food to the public by teaching healthy cooking classes.Through her business, Rooted Nutrition, Andrea teaches healthy cooking classes and offers one- on-one nutrition consultations, helping her clients to integrate healthy and delicious foods choices into their lives.
Facebook: Rooted Nutrition Vancouver