butternut squash soup mmb
I bought some butternut squash a few weeks back and wanted to make some soup. I ended up making my version of Ellen's post http://www.justapinch.com/recipes/soup/vegetable-soup/roasted-squash-soup.html Since I made significant changes, I thought I would post it my way.
prep time
15 Min
cook time
45 Min
method
Bake
yield
4 serving(s)
Ingredients
- 1 medium butternut squash
- 1/2 - sweet onion
- 1 can coconut milk, unsweetened
- 2 tablespoons coconut
- 1 pinch red pepper flakes
How To Make butternut squash soup mmb
-
Step 1Cut squash in half or smaller and place on a sheet pan with the onion. Roast for 30-45 minutes or until tender at 350F. -
Step 2Let squash cool, then peel. Add half the ingredients to a blender at a time and process until smooth. If it is too thick- add a bit more coconut milk. Garnish with toasted coconut.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Diet:
Vegetarian
Diet:
Vegan
Diet:
Low Fat
Diet:
Low Sodium
Diet:
Soy Free
Tag:
#Healthy
Category:
Vegetable Soup
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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