Serves: 4
Serving size: 1½ cups
Calories per serving: 162
Although this soup is simple to prepare, the blend of flavors is a knockout. Family and friends will think it took you hours to make. I like to have a bowl of it for lunch with a chopped salad on the side.
1 pound butternut squash, peeled and cut into cubes (4 cups)
1 tablespoon olive oil
½ cup chopped onion
1 teaspoon fresh thyme, or ¼ teaspoon dried
⅛ teaspoon dried sage
1 teaspoon honey
1 teaspoon sea salt
1 cup light unsweetened coconut milk
2 cups low-sodium vegetable stock
¼ teaspoon ground turmeric
1¼ teaspoons ground nutmeg
Fresh sage leaves, for garnish (optional)
Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
In a large bowl, toss the squash with the olive oil, onion, thyme, sage, honey, and salt. Place on the lined baking sheet and roast for 35 minutes, or until golden.
Transfer the ingredients to a blender and add the coconut milk and vegetable stock. Blend until smooth. If needed, add more stock or coconut milk to thin the soup.
Pour the mixture into a large pot. Add the turmeric and nutmeg and cook for 20 minutes over medium heat, stirring occasionally, to develop flavors.
Serve garnished with fresh sage leaves.