Now that we are well into the swing of squash season, I am pulling out all the stops and cooking pumpkin and squash everything! As much as I love my roasted butternut squash soup, it’s quite labor and time intensive. Now, that’s not to say it’s not worth it (because it absolutely is!!), but, when you’re looking for a quick dinner that’s still packed with flavor and deliciousness, this is it! All you have to do it roast all the veggies and then puree with coconut milk and chicken stock! It’s that simple, yet so incredible! Enjoy!
P.S. I used acorn squash because it’s what I had on hand but this would be equally as delicious with butternut, delicata, or even pumpkin!
Recipe for Roasted Acorn Squash Soup
- 2 acorn squash, cut into 8 slivers, seeds removed
- 3 large carrots, roughly chopped
- 2 red bell peppers, seeded and roughly chopped
- 1 head garlic, cut lengthwise
- 1 shallot, cut lengthwise
- 2 tbs olive oil
- 1 can lite coconut milk
- 3-4 cups chicken stock
- 1 tsp red pepper flakes
- 4” piece of ginger, skin removed
- Preheat your oven to 425°F
- Place all of the washed and prepped veggies on a baking sheet and drizzle with olive oil. Sprinkle liberally with salt, pepper, and the teaspoon of red pepper flakes.
- Roast for about 45 minutes, or until the squash is fork tender.
- Transfer all veggies to a high powered blender and add chicken stock, coconut milk, and ginger.
- Puree until completely smooth, about 2-3 minutes.
- Warm in a pot on the stove then enjoy!