This recipe can be a starter for a fancy winter meal or just a good everyday soup for cold weather. When entertaining, drizzle a little coconut milk in a circle on top of each bowl of soup before serving. Many grocery stores now sell pre-cubed, packaged squash in their produce sections, which means that recipes like this are much easier to make! Just be sure the squash is orange, not pale yellow, because orange squash has more flavor.
PREP INSTRUCTIONS:
Yield: 6 (1-1/2 cup) servings
Prep Time: 20-30 minutes
Cooking Time: 45-60 minutes
Total Time: 1 to 1-1/2 hours
RECIPE INGREDIENTS:
6 cups butternut squash, cubed
2 cups sweet potato, cubed
2 sweet winter pears, peeled, halved, and cored
1 medium sweet onion, quartered and halved
Vegetable broth, for basting
1 teaspoon salt
2 cups water, divided
1 tablespoon Chicken-Style Seasoning
1/2 teaspoon ginger powder
1/2 teaspoon cinnamon (optional)
1/4 teaspoon garlic powder or granules
2 cups vegetable broth
1 cup canned coconut milk
INSTRUCTIONS:
1. On a large cookie sheet, combine squash, potatoes, pears and onion. Baste generously with vegetable broth and sprinkle with salt.
2. Bake at 400°F for 30–40 minutes, until everything is fork-tender with a few toasty edges.
3. Blend seasonings with 1 cup water. Add as many roasted vegetables as your blender will accommodate and blend smooth. Pour into pot and use remaining water to blend the rest of the vegetables.
4. Add all ingredients to pot and simmer to mingle flavors. Sample and adjust seasonings, salt or thickness to your taste.
NUTRITIONAL DATA:
calories 236.37, fat 8.36g, sat fat 7.17g, cholesterol 0mg, sodium 406.25mg, carbohydrates 40.44g, fiber 7.23g, sugar 13.34g, protein 3.83g
Created by Heather Leno, Copyright © AdventHealth
