Roasted Butternut Squash Soup

Austin thinks I make too much butternut squash — but its kind of hard for me to resist this time of year. It’s so easy and satisfying. This soup could take as little as 30 minutes to make, but I like to let it simmer as long for as much time as I have. It’s an easy weekday lunch or a good recipe to make Sunday night and eat for lunch during the week with a salad. The toasted croutons are a tasty addition but it’s also great with a hunk of crusty bread — and these soup bowls from Kate Spade are my new favorite! 

 

ROASTED BUTTERNUT SQUASH SOUP

1 small peeled + diced small butternut squash 
1 small onion, chopped
2 cloves of garlic, minced
1 carton of chicken broth 
1/2 cup coconut milk 
1 1/2 tsp curry powder
salt + pepper to taste 

1. Heat over to 350 degrees. Toss squash with olive oil, salt and pepper and roast for 30 minutes. 
2. Over low to medium heat saute onions and garlic until translucent and soft — about 10 minutes. 
3. Add butternut squash, broth, curry powder and salt + pepper to taste – cover and stir occasionally for 30 minutes or up until an hour. 
4. Turn off heat, add coconut milk and use an immersion blender to smooth out the soup. 

GARLIC CROUTONS

Cubed bread of your choice (sourdough works great!)
Garlic, minced
Olive oil 

1. Drizzle 2 tbs of olive oil in a frying pan over low to medium heat — add garlic. 
2. Add bread, stirring to coat in the olive oil. 
3. Continue cooking for 10-15 minutes until the bread is crisp, but not burnt. 

Images by Anna Reynal