roasted squash soup


in an effort to start the year on the right foot, we are making a conscious effort to incorporate more whole foods-- namely veggies-- and less of the "stuff". grains, sugars, and dairy are taking a backseat to winter fruits and vegetables around here. we are drinking more herbal tea and water, throwing handfuls of spinach and kale into our smoothies on a regular basis, and making simple, vegetable-based soups for dinner.



i had never cooked with delicata squash before, but after finding it in the store, was able to make a simple, butternut-like soup with it. i halved and seeded the squash, placed on a foil-lined tray, sprinkled with sea salt and ground black pepper, dotted each with a dab of coconut oil. roasted for 35 minutes in a 350 degree oven.



roasted squash soup

coconut oil
1/2 medium onion (yellow or red work fine), finely diced
4 cups chicken broth (organic, low-sodium is preferred)
fresh rosemary
2 cloves garlic
almond milk

while the squash is roasting/cooling, melt coconut oil (1T or so) in a stock pot over medium-low heat. add the onion, rosemary, and garlic, and cook until the onion is soft and translucent. add the stock and increase heat to medium-high.

scoop out the squash and add it to the soup. cook together for about 15 minutes, until the stock is slightly reduced and flavors come together. remove from heat. blend the soup mixture (in batches using a blender or hand blender) until smooth. add almond milk to taste-- 1/2 cup or so.  season with additional salt and pepper.

if you like, you can top the soup with a dab of cream (decadent), blue cheese or gorgonzola crumbles, or a drizzle of pumpkinseed oil and toasted pepitas.