It is officially squash season and I have been loving soups this fall. Between the cold temperatures in October, the early November snow and the knowledge that we are stuck in a Michigan winter from now until April, I have been craving all the cozy foods. This soup is easy, requires very few ingredients, and you can eyeball the measurements for everything. Feel free to omit the cream and cheese and this soup becomes vegan, or if you want to make it Whole30 approved, omit the cheese and cream but top with some fried chorizo.
1 large butternut squash (or 2 smaller ones)
1 medium onion
4 tablespoons olive oil
1 can coconut milk
1/2 cup cream (optional)
1 – 2 cups water or vegetable broth
1 teaspoon cinnamon
1 teaspoon paprika
1 teaspoon ginger (fresh or dried)
1/2 teaspoon nutmeg
salt and pepper
10 oz smoked gouda, grated
1. Line a baking sheet with parchment paper and heat the oven to 375.
2. Peel and seed the butternut squash, cut into 3 or 4 pieces. Quarter the onion.
3. Place the squash and onion in a single layer on the baking sheet and drizzle with olive oil. Roast for 20 – 30 minutes or until fork tender.
4. Place the roasted squash and onion in a large dutch oven or pot over low heat. Add in the coconut
5. If the consistency is too thick, add more water or broth to reach the desired consistency. Cook for about 10 minutes, stirring occasionally.
6. Stir in the spices and grated cheese. Mix together until smooth.
7. Serve with roasted nuts, fresh herbs and a splash of cream, as desired.