creamy coconut & butternut squash soup

Butternut Squash soup is a fall favourite for many, and is so simple to make at home! Doesn’t require a ton of prep time but is delicious and hearty, and feels like fall!

Ingredients

• 1/2 white onion, diced
• fresh thyme
• 4 cups vegetable broth (low sodium is best)
• 1 medium sized butternut squash
• salt and pepper to taste
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp garlic powder
• 1 tsp onion powder

Directions:

1. Preheat the oven to 450ºF
2. possible, slice the butternut squash in half prior to baking (if the squash is still unripened this might be a bit harder and require to be baked first before you can cut it)
3. If cut in half, sprinkle salt & pepper to taste on the squash prior to taste for better flavour.
4. Place the squash on a baking sheet and roast for 30- 40 minutes (depending on the size of the squash… larger may need a bit more time in the oven)
5. Let the squash cool (if it was too hard to cut prior to baking this is when you should cut it)
6. Scoop out the seeds inside and discard, scoop out inner squash and put in a separate bowl to the side
7. In a saucepan on medium heat, heat 2 tbsp of olive oil, when sizzling add the minced garlic, onion as well as the garlic and onion powder
8. Add the roasted butternut squash and mix with contents already in the pot
9. Pour in 4 cups of vegetable broth and stir to cover all the vegetables & dry ingredients
10. Turn heat down to simmer
11. With immersion blender, blend contents on medium/ high setting to achieve desired consistency
12. Add 2 cups of or coconut milk for an extra special yummy treat!
13. Garnish with fresh thyme, salt & pepper to taste