Ingredients
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4 cups of butternut squash (cubed)
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1 can of coconut milk
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2 cups of vegetable broth
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2 onions
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5 garlic cloves
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2 stalks celery
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2 apples, peeled
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2 carrots
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1 shallot
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1 T cumin
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1 T oregano
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fresh THYME
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fresh Rosemary
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Salt & Pepper to taste
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Olive oil
Instructions
Step 1
Preheat the oven to 375 f. and line a large, flat rimmed sheet pan with parchment paper.
Step 2
Place squash, and quartered onion onto the baking sheet, drizzle with olive oil and toss until coated. Season with salt and pepper. Add fresh rosemary and thyme (you can also use dried). Place in the oven and roast for 40-50 minutes or until vegetables are tender. Remove from oven and set aside.
Step 3
While the squash was roasting, chop the onions, garlic, celery, apples, carrots and shallots.
Step 4
Heat a large pot over medium-high heat. Add olive oil, diced onion, garlic, shallots and celery. Cook for 3-5 minutes. Add apples, carrots and dried herbs. Cook until soft. Add broth and coconut milk.
Step 5
Add roasted squash to the pot and cook for 7-10 minutes. Remove from heat and transfer to a blender (or use an immersion blender). You may need to do this in batches. Blend until smooth and serve.
THYME TIP
I love crackers and croutons with soup. But roasted chickpeas are the new happening! Trust me.
