Roasted Winter Squash Soup

Roasted Winter Squash Soup

Serves: 4
Prep time: 20 minutes; Cook time: 1 hour and 20 minutes
Recipe from: Common Threads

Ingredients:

• 6 cups veggie broth
• 2 lbs (about 4 cups) winter squash – butternut, hubbard, acorn, or pumpkin. (To save time you can use canned pumpkin puree, but not pumpkin pie filling, and skip step 1 below.)
• 1 cup onion or leek
• 1 clove garlic
• 1 ½ teaspoon salt
• 1 tablespoon fresh thyme
• ½ teaspoon pepper
• ½ cup heavy cream or coconut milk
• Olive oil
• Fresh parsley to garnish

What to do:

1. Roast squash: Heat oven to 425 degrees. Cut squash lengthwise and remove seeds. Brush with olive oil or butter. Roast until tender, 50 minutes to 1 hour. Let cool. Scoop out roasted flesh.
2. Mince onions and garlic. Saute in a soup pot with a little oil over medium heat. Add veggie broth, cooked squash, salt, fresh thyme, and pepper. Bring to a boil.
3. Reduce the heat and simmer uncovered for 20 minutes. Stir in cream or coconut milk. Garnish with parsley and enjoy!