Mildly sweet with the warm flavors of cinnamon and nutmeg, this creamy soup is perfect for a cold winter’s day.
Prep time: 55 minutes
Servings: 8
Ingredients:
- 2 tablespoons olive oil
- 1/2 of a butternut squash, about 1 pound
- 4 tablespoons butter
- 1/4 cup maple syrup
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 14 ounce can unsweetened coconut milk
- 2 cups water
- Optional garnish: black pepper, roasted nuts or seeds and fresh rosemary
Directions:
- Preheat oven 400 F.
- Slice the butternut squash in half, scoop out the seed and place in a glass baking dish; brush with olive oil and place in oven for 30 minutes.
- Remove from oven and begin prepping the soup while the squash cools down enough to handle.
- Place butter in stockpot and melt over medium heat and add maple syrup, salt, cinnamon and nutmeg; scoop squash flesh into pot.
- Stir ingredients together and allow to cook for 2 minutes before adding the coconut milk and water; cover and reduce heat for 10 minutes.
- Transfer to a blender or use an immersion blender to cream soup together.
- Serve immediately and garnish with fresh ground black pepper, your favorite roasted nuts or seeds and a sprig of rosemary.
