Recipe Name:

Roasted Butternut Squash Soup

Category:

Soup

Notes:

Kindle Book

Ingredients:

1 large butternut squash (1 1/2 lb)
4C broth
1/2 C coconut or soy milk
4 large apples peeled and diced
1 1/2C finely chopped onion
2T olive oil
1/2tsp dried rosemary
1 tsp dried thyme
1/4 tsp pepper

Directions:

Preheat oven to 400.
Cut open squash and remove seeds (or can use pre cut chunks).
Lightly oil and put cut side down on baking sheet. Bake 35-40 min unitl tender. Cut into chunks and set aside.
Saute onions until soft, add apples and squash and cook another 6-8 minutes. Add herbs and broth and simmer 10 minutes.
Use immersion blender to puree. Add coconut milk and heat through.

NOTE: Can put everything in crockpot and add coconut milk at end.