Ok so enough blabbing, here's the recipe... And sorry for the non professional pics, at least you know these are how the recipes really turn out and they're not all glommed up haha!
Roasted butternut squash soup
1 butternut squash (cut up into 1" cubes)
1/2 head cauliflower (roughly chopped)
3 T canola oil (or olive oil)
1/2 onion (diced)
1 stalk celery
2 cloves garlic (diced)
1 T sage
1 T thyme
2 cans chicken broth
2 cups water (aprox)
1/2 C coconut milk (soy or almond works too)
Heat oven to 400*. Toss butternut squash with 1 T oil and place in baking sheet. Roast in oven for 20 minutes.
Heat other 2 T of oil in large pot, add onion, garlic, and celery. Sweat veggies for about 5 mins. Add cauliflower and cook for another 5 minutes.
Stir in roasted squash, chicken broth, spices, and water. With the water you want just enough to come about an inch above the veggies. Bring to a boil then turn down to low and simmer for 30 minutes.
After 30 minutes purée soup in blender or with immersion blender. I had to do mine in batches in the blender. Stir in milk and add salt and pepper to taste . Voila, you now have about 4 servings of delicious soup!!! Enjoy!!!
