Winter in Maine is COLD! This is just one of the many reasons I love soup! I grew butternut squash this year in my garden and they were HUGE! Thankfully, they seem to be storing pretty well in our cold room. This creamy soup is delicious and will warm you right up on a chilly day. 🙂
Ingredients: 1 large butternut squash 2 Tbsp. Olive Oil Salt 2-3 Carrots 1 Can Coconut Milk 1/2 tsp. Garlic Powder 1/2 tsp. Onion Powder 1/2 tsp. Curry Powder Directions: Peel and chop up the squash. Toss in a bowl with the olive oil and place in a single layer on a cookie sheet. (You may need two cookie sheets) Sprinkle with salt and bake at 375 for 30-45 minutes until you can easily stick a fork through it. While the squash is cooking, peel and chop the carrots. Cover with water in a large saucepan and cook until softened. When the squash is done, put that in the pot as well. Mix in the spices and coconut milk. Next, you will want to blend your soup. I use my Vitamix (most amazing blender on the planet!) You could also use an immersion blender, standard blender or maybe even a food processor. Blend in batches, adding more water as necessary. After all is blended, allow to simmer for a few minutes. Add more salt to taste. Serve with your favorite bread, biscuits, or crackers. Enjoy!