What do you do as soon as you get home from a five-day business trip in New Mexico? You make butternut squash soup. Why? Because all you have at home when you arrive is a butternut squash and a can of coconut milk. And because the thought of another meal including rice and beans makes you shudder.
So, you chop up some squash, pop it in the oven, pet your cat, and unpack. Then you throw the squash in a pot and purée. Before you can even adjust back to Pacific time, you will find your dinner ready for you, along with grey skies and a rainy afternoon. It’s good to be home.
- 1 medium butternut squash, skin removed and chopped into 1-inch squares
- 3 Tablespoons coconut oil, divided
- 1 medium onion, diced
- 4 cloves garlic, chopped
- 1½ cups cooked garbanzo beans (optional)
- 5 cups vegetable broth (or more as needed)
- ½ can of coconut milk (about 1 cup)
- Preheat oven to 375 degrees. Rub squash with about 2 tablespoons of coconut oil. Roast for about 35 minutes, until tender (but not mushy). Check on the squash every ten minutes and flip the pieces so that the sides are evenly roasted. Remove from oven and set aside.
- Add 1 tablespoon of coconut oil to a medium pot over medium heat. Sauté the onion for 5 minutes until translucent. Add the garlic and sauté for an additional minute. Add the roasted squash, garbanzo beans vegetable broth, and coconut milk. Simmer for 10 minutes.
- Next, blend the soup by using an immersion blender or transfering it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off. I recommend allowing the soup to cool for a few minutes, then blending small batches on medium speed while holding the lid down with a large pot holder or towel in hand). Serve hot, with salt and pepper to taste. Garnish with a spoonful of coconut milk.