Butternut Squash Soup

A delicious soup recipe that will be a welcome addition to all your upcoming holiday menus.   A robust, sweet and creamy concotion, you won’t miss the dairy in this vegan recipe.  Beginning with fresh, local ingredients will give you the base layer for a tasty dish and using various cooking techniques will help to build flavors and add depth for a successful finished product.

Ingredients:

• Butternut squash (2 large)
• Carrot (1 large)
• Sweet Potato (1 large)
• Salt (2-3 t)
• Pepper (1 t)
• Olive oil (EVOO)
• Cinnamon (1/2 t)
• Nutmeg (1/2 t)
• Garlic (4 cloves)
• Onion (1 small-med)
• Shallot (2 small)
• Celery (1 stalk)
• Sage (8 leaves)
• Vegetable stock (1 qt)
• Coconut milk (1 can)

Procedure:

1. Peel and cut root vegetables into equal sizes for even roasting
2. Sprinkle vegetables w/ cinnamon, nutmeg, S & P, and EVOO (just enough to coat) and toss around on sheet pan for even distribution
3. Roast until fork tender and browning has occured (brown = flavor!), about 1 hour (375 degress)
4. Food process  onion, shallot, garlic, and celery and saute in EVOO until soft (medium-high heat)
5. Add sage and vegetable stock
6. Add roasted vegetables and fill pot w/ enough water to cover all vegetables, bring to simmer then blend until smooth (a hand-held immersion blender works best but a regular blender can be used as well)
7. Add coconut milk and season with salt and pepper to taste, garnish with sage

Serve hot and enjoy!