Making The Roasted Butternut Squash And Coconut Milk Soup
This is one of my favorite soups to eat in the fall and winter. It’s like comfort food, warm, smooth and sweet. Grill up some Chicken Apple Sausage and serve it on the side with this soup.
Note: there are 2 lists of Ingredients for the 2 steps of making this soup.
Ingredients:
1 Tbsp Duck Fat or Coconut Oil
1 Yellow Onion
4 Slices Fresh Ginger (more if you like ginger)
4 Cloves Fresh Garlic
1 Butternut Squash
1 Sweet Potato
1/2 Sweet Red Pepper
1/2 Sweet Yellow Pepper
1/2 Sweet Orange Pepper
Seasonings:
2 tsp Sea Salt
2 tsp Dried Oregano
1 tsp Smoked Paprika
Cracked Pepper (a generous sprinkle)
Add any favorite herbs and spices. This soup tastes great with curry.
Process:
1. Chop all Vegetables into a similar size and place in a roasting pan.
2. Melt Duck Fat and Drizzle over Vegetables
3. Add seasonings into the vegetables
4. Bake at 450F for 45 min to 1 hour or until the vegetables are tender.
Second List of Ingredients:
1 liter Chicken Stock
1 Can Coconut Milk
1 Yellow Onion
1 Garlic Cloves
2 Tbsp Duck Fat or Coconut Oil
Seasonings:
2 tsp Dried Oregano
2 tsp Sea Salt
Cracked Pepper
1 tsp Cumin
1 tsp Smoked Paprika
Process:
1. Dice Onion and sauté in pot with Duck Fat
2. Allow for the onion to cook slowly on medium heat until the onions are caramelized, this will really enhance the flavor of the soup (you can never have too much onion) 🙂
3. Once the onions are cooked add the seasonings and mix.
4. Add a splash of Chicken Stock at this time. Turn the temperature to the lowest setting at this time so you can prepare the vegetable puree.
5. Once the roasted vegetables are ready allow them to cool for 5 -10 minutes
6. In a food processor or a blender mix the roasted vegetables with some chicken stock and puree the mixture
7. Pour the puree into the pot with onions and puree all the vegetables
8. Add 1 can of coconut milk.
9. Now put the heat up until the soup starts to simmer. Allow the soup to simmer for 10 minutes.
10. Serve and enjoy!
