This is a wonderful soup for a crisp chilly day to warm up your whole being. pumpkin and squash soups are my favorite, but this one has the added bonus of a little turmeric as well as the sweet joy of a hint of coconut milk to make it feel ever so slightly healthy and tropical at the same time while still maintaining it’s traditional New England comfort food charm. Grab your best knit socks and sweater and curl up with a big bowl in front of a crackling fire to find your own personal sliver of heaven on earth.
- 1 squash (butternut or acorn would work or even a pumpkin.)
1 tsp thyme
1 tsp sage
2 tsp turmeric
1/2 tsp garlic powder
salt to taste (no pepper)
1/2 tsp lemon juice
milk (almond milk/coconut milk etc)
- For the topping:
2 shallots sliced thin
2 T oil (e.g. organic coconut oil, butter or olive oil)
1/4 tsp salt
Cut your squash in two and remove seeds. Roast for 45-60 minutes in oven until soft on the inside. Remove from oven and let it cool for just a bit. Remove the skin from the squash and place in a food processor. Add spices and salt and begin blending. I also add milk to get the consistency just right about a cup of liquid, but it depends on how you like it.
In a pan add a little oil or butter and then your shallots letting them saute until caramelized. Top your soup with these lovely treats or a few shreds of coconut and pumpkin seeds. This soup also tasted great with apples blended into it, just prebake them for about 15 mins and peel them before adding them to the food processor too.
Let us know what you thought of this creamy squashy soup in the comments below. What did you enjoy adding to it or was it perfect as is? We’d love to know. 🙂