This recipe is from our Indigenous Foods Class Series.
Recipe provided by Simone Rendon.
Roasted Butternut Squash Soup
Ingredients
Olive oil
4 cups butternut squash, roughly chopped
1 potato, roughly chopped (optional)
2 carrots, roughly chopped (optional)
1 onion, chopped
1/2 head of garlic, minced
1 tbsp ginger, minced
8 oz broth (veggie, chicken, beef)
1 can of coconut milk/cream
salt and pepper
Crumbly cheese (optional)
Pepita seeds (Optional)
Instructions
Preheat oven to 400 F.
Add chopped squash, potato, carrots, onion, garlic, ginger, and broth to a roasting pan and roast 30-40 minutes until tender.
Carefully transfer the mixture to blender, food processor, or use a hand blender and puree until smooth.
Mix in 1/2 the coconut cream and add salt and pepper to taste.
Serve topped with a scoop of coconut cream, cheese crumbles, and/or pepitas.