Ingredients
- 1 Squash Any Variety*
- 1 Tsp Salt
- 1/2 Tsp Pepper
- 1 Cup Vegetable Stock
- 1 Cup Light Coconut Milk
Instructions
- Preheat the oven to 450. Carefully cut your squash in half and use a spoon to scoop out the seeds. Place your squash cut side up and place in the oven. Roasting time will vary depending on the size and variety of your squash, but after 40 minutes begin inserting a fork into the squash every 5 minutes until the squash is very tender and the fork slides through like butter.
- Remove from the oven and allow to cool. Use your hands to gently peel the skin away. Break apart the squash into small chunks and measure out 4 cups*. Place the chunks in the blender along with the salt, pepper, vegetable stock, and coconut milk. Blend on high until smooth. Taste and add additional seasonings if you like. My favorites include one tablespoon of curry seasoning, a one inch chunk of fresh ginger, or one roasted apple and a drizzle of maple syrup.
Recipe Notes
* Using a larger squash can make 2 batches of soup, so you may want to make sure you have double the amount of liquid
