I first had butternut squash soup at this swanky little salad place in West Palm Beach called Field of Greens. You place your order and they make your salad right in front of you. It is fast food gone healthy. I've been dying to learn how to make butternut squash soup and today I have a delicious light and savory soup for you to try that is dairy free and gluten free. The most time consuming part is roasting the squash.
Summer Butternut Squash Soup
1 small butternut squash
1.5-2 cups of coconut milk ( I use So Delicious, found in dairy aisle at grocer)
1.5-2 cups of coconut milk ( I use So Delicious, found in dairy aisle at grocer)
2 TBS of extra virgin olive oil
1 TBS of parsley
1/2 tsp paprika
1/4 tsp allspice
1/4 tsp of garlic powder
1/4 tsp of onion powder
1/4 tsp of sea salt
dash of nutmeg
parsley to garnish
Preheat oven to 400 degrees. Wash and cut squash in half length wise and remove seeds. Place squash cut side down on parchment paper line baking sheet. Bake until squash is tender and can be easily pierced with a fork. Depending on the size of your squash this could take 30 to 45 minutes. Remove squash and cool. Remove the skin from the squash and place squash and remaining ingredients into Blendtec blender or food processor and puree until smooth. Start with 1.5 cups of milk and add more to thin soup if necessary. After your soup has been refrigerated it may thicken and need to be thinned with more milk. If so gently heat soup in sauce pot and whisk in additional milk by tablespoon. Whisk until soup is heated through. Serve with parsley garnish.
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