Roasted Butternut Squash Soup

**This ingredient is available at Honey’s Farm Store, open every Saturday & Sunday, 10am-4pm

Recipe by Rebecca Feldman, Honey’s Holistic Chef

Ingredients:

  • 1 large butternut squash**, halved (top to bottom) and seeded

  • 2 Tb organic coconut oil**, divided

  • Himalayan pink salt** or sea salt to taste

  • Freshly ground black pepper to taste

  • ¼ large red onion, chopped

  • 4 cloves garlic

  • ½ tsp minced fresh rosemary

  • ¼ tsp nutmeg

  • ¼ tsp ginger

  • 2 cups water

  • 1 cup full fat coconut milk

  • Juice of ½ small lemon


Directions:

  1. Preheat the oven to 425ºF.

  2. Coat the inside of the squash with 1 Tb of the coconut oil and sprinkle with salt and pepper. Roast cut side down on a greased or lined baking sheet for about 45 minutes or until tender.

  3. Once the squash has cooled, scoop out the flesh into a bowl and discard the skin.

  4. Heat a small skillet to medium and add the remaining tablespoon of coconut oil. When melted, add the chopped red onion and a pinch of salt. Cook for about 5 minutes, stirring occasionally until the onion is soft. Add the garlic and rosemary and cook for about 1 minute.

  5. Place the cooked garlic and onion in a high-speed blender. Add the squash flesh, nutmeg, ginger, and a pinch of black pepper. Add the water and coconut milk and blend until creamy. Taste for seasoning and adjust to taste. If you prefer it thinner, add another cup of hot water.

  6. Transfer the soup to a saucepan. Stir in the lemon juice and cook on medium until heated through. Taste again and adjust seasoning, if desired.

  7. Top with pumpkin seeds (optional).