- Cook time: 60 minutes
- Serves 4-6
Ingredients:
1 large butternut squash, 2.5 lbs., halved vertically and seeded
1 T. + 1 t. olive oil, divided
Salt and pepper
1 yellow onion, diced
1/4 t. pumpkin pie spice
3/4 t. cardamom
1/2 t. salt
1/8 t. white pepper
Up to 3 cups vegetable broth, depending on size of squash--2.5 cups were used for 2.5 lb. squash
Optional garnish: Pepitas
Instructions:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Brush squash with 1 t. olive oil and sprinkle with salt and pepper. Turn squash cut side down and bake until tender, about 45-55 minutes.
Meanwhile, heat 1 T. olive oil in a medium pot over medium heat. Add onion and cook until translucent, about 5-7 minutes. Transfer to high speed blender.
Once butternut squash is cooled, scoop out flesh and transfer to high-speed blender.
Add pumpkin pie spice, cardamom, salt, white pepper, and up to 3 cups vegetable broth.
Set high-speed blender to soup setting or let blend at high speed for 6 minutes.
Stir or blend in coconut milk. Season with additional salt, to taste.
Garnish with pepitas and a drizzle of coconut milk.
Nutrition Facts:
Calories: 200
Total Fat: 10g
Sodium: 588mg
Carbohydrates: 26g
Dietary Fiber: 5g
Protein: 5g
Recipe provided by Gallagher, Live Well Monthly.
