Print
Roasted Winter Squash Soup
Servings: 6
Ingredients:
- 4 cups roasted winter squash
- 1 large onion, diced
- 2 tablespoons Virgin Coconut Oil
- 32 ounces chicken or vegetable broth
- 32 ounces regular milk or unsweetened almond milk
- 2 tablespoons Coconut Cream Concentrate
- pinch of nutmeg
Directions:
Seed and cut the squash and bake in 1/2 inch of water in a pan at 350 degrees for about 1 1/2 hours.
When the squash is done, sauté onion in coconut oil for a few minutes until caramelized. Add the rest of the ingredients and simmer together in a pot. Season with salt and cayenne, to taste. Blend mixture in blender until smooth and return to pot to warm before serving.
Recipe submitted by Kai, Lakeport, CA.
stock photo
