As promised, a recipe for your leftovers from my last post, roasted winter squash. This silky, comforting soup whips up super-fast and is the perfect bowl of soup to curl up with on a chilly fall day, or to serve with a festive meal. The caramelized onion, thyme, paprika and cinnamon flavors from the squash mingle beautifully in this soup, and the addition of coconut milk gives it a wonderful rich flavor. If you don’t have a stick blender (a super handy kitchen tool!) then puree in a blender. Serves 3-4, more like 2 if you’re having seconds!
- 2+ cups of leftover savory roasted winter squash
- 1 cup of light coconut milk
- 1 cup water
- 1 veggie broth cube or 1 Tbsp veggie broth powder
- 1 tsp extra virgin olive oil
- sea salt and fresh ground pepper to taste
In a medium sized soup pot, add your squash, the coconut milk, broth powder, and water and bring to a low boil over medium heat, stirring periodically.
Add in the olive oil at this point, and then puree until it has a beautifully silky smooth texture.
Season to taste with salt and pepper. Serve hot. Festive garnishes encouraged.