Butternut Squash Soup

Fall is here people! When I think of fall, I think of pumpkins, squash, soups, leaves changing colors, big fluffy embarrassing socks...... And that is why I have put together a butternut squash soup recipe. For those cold days when you feel like a hearty creamy sweet and savory soup, this is your recipe. Smooth texture, earthy from the rosemary and a slight spice from the fresh ginger, this complex soup is a go to meal. Add a slice of crusty bread and you are golden!

Ingredients: 
( Serves 8)

3 cups chicken broth

1 average butternut squash

1 cup coconut cream

2 tbsp dried rosemary

2 generous tbsp fresh grated ginger

4 tbsp olive oil

salt and pepper to taste

Toasted coconut flakes for garnish

Steps:

1. Slice butternut squash in two and lightly drizzle with olive oil (about two tablespoons)

2. Add a pinch of salt per side and rosemary

3. Roast butternut for 45 mins at 375F

4. While roasting, saute onion with remainder of olive oil until translucent

5. Add chicken broth and ginger

6. Remove from heat and add coconut cream.

7. Add mixture in blender and puree until smooth

8. When squash is done, let cool for 15-20 minutes. The skin will easily peel off.

9. Add half of squash to mixture and puree.

10. Place in a large bowl and do the same thing with the other half.

11. Add salt and pepper to taste.

12. Garnish with toasted coconut flakes, or Rosemary!

Enjoy :)