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Soups & stews

Roasted Butternut Squash Soup
1 (2 lb.) butternut squash
1 1/2 to 2 cups water or vegetable broth, as needed
1/2 tsp. ground cinnamon
1/2 tsp. dried marjoram
1/2 tsp. dried thyme
pinch of ground nutmeg
1 cup canned coconut milk
1/4 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper, or to taste
plain nonfat Greek yogurt or coconut milk yogurt for garnish (optional)
1/4 cup chopped pistachio nuts
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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:60 minutes
1. Preheat oven to 375 degrees F.
2. Pierce squash several times with a fork. Place on a baking sheet or 9-by-13-inch baking pan and bake until squash is tender, about 45 to 60 minutes. Set aside until cool enough to handle.
3. Cut squash in half lengthwise. Using a large fork, scrape seeds out first and save to roast later if desired. With a spoon, scrape flesh from cooked squash into a food processor; discard skins. Add 1 1/2 cups of the water or broth, cinnamon, marjoram, thyme, and nutmeg and puree until smooth. Transfer puree to a large pot. Alternately, combine these ingredients in a pot and puree using an immersion blender. Whisk coconut milk into soup. If you prefer a thinner consistency, add remaining 1/2 cup water or broth. Season with salt and pepper. Heat soup over low heat just until steaming.
4. Ladle soup into bowls. Top with a dollop of Greek yogurt or coconut milk yogurt if using and sprinkle with chopped pistachio nuts.
Source: Hannaford fresh Magazine, November - December 2013