Roasted Butternut squash soup

It’s time for some new recipes in the MTLM world. 

Roasted butternut squash soup

A clean, warm soup flavored with fragrant herbs and spices, this soup is the  perfect answer to that first fall day, with crisp air and crunchy leaves. Paired with a loaf of crusty home-baked bread, this soup makes a cozy meal. 

You’ll need:

1 butternut squash, halved and seeded

1 bay leaf

3-4 coriander seeds

1 can coconut milk

1 cinnamon stick

Fresh or dried rosemary 

2 tsp coconut oil

1 tart apple, cored and diced 

1 yellow or white onion, diced 

2 cloves garlic, diced

1/2 inch fresh ginger root, diced

1/2 inch fresh turmeric root, diced

8-10 button or baby Bella mushrooms

1 strand saffron

Salt and pepper to taste
Preheat oven to 400 degrees. 

Rub olive oil into the cut side of the squash. Salt to taste. 

Roast the squash until a fork slides into the flesh of the squash with no resistance. 

In a heavy bottomed stock pot, heat coconut oil. 

Add bay leaf, onion, garlic, ginger and turmeric. As they start to brown, add coriander seeds, cinnamon and rosemary.  Add diced mushrooms and sauté until softened. 

Meanwhile, scoop squash flesh out of the skin and blend with coconut milk. Thin to desired consistency with either stock or water. 

Add squash mixture to the stockpot and simmer until fully cooked through. Add salt and pepper to taste.  Add saffron strands about 2 minutes before removing from heat. 

Serve hot or freeze for later. 


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