Fall is the perfect time to share food together. This is a large batch recipe! If wanting smaller portion cut recipe in half. This can also be served by placing the soup inside a small pumpkin as an individual place setting. A very fun way to eat and serve the soup!
3-4 butternut squash ( 3 if very large, 4 if smaller)
4 cloves of garlic ( minced)
1 large yellow onion (chopped)
4 carrots (chopped)
1 stick of butter ( earth balance)
1 Tbs garlic powder
1 Tbs onion powder
1.5 tsp nutmeg
1 tsp salt, or as needed
8 cups of vegetable broth
2 cans coconut milk (full fat)
4 Tbs maple syrup
Cut butternut squash in half, remove seeds and pulp. Drizzle with olive oil and salt. Bake at 375 for 45 min- 1 hour until soft and golden. ( this may be done ahead of time)
Remove as much of the meat of the squash without the peel and set aside.
In a large put melt butter and add onion and garlic. Sauté until onion is translucent
Add the broth, coconut milk, carrots, seasonings, etc, and bring temperature up to medium heat. Add all the squash, mix ,and cook for 25 minutes or until carrots are soft and flavors have developed.
Take soup in batches and blend in blender until very smooth and velvety. Reserve 1 large ladle of soup unblended to mix with the soup afterwards. This allows there to be a little bit of texture in the soup.
Ladle into bowl or pumpkin bowl ( take a pumpkin cut of top, clean out the inside of the pumpkin, remove seeds, etc. . Wash and serve soup in it)
Serve soup with roasted pepitas, cashew drizzle, and a sprig of rosemary and your favorite bread.
Roasted Pepitas- Melt butter in skillet, add pepitas. Sprinkle with salt, smoked paprika, and garlic powder. Stir until golden, let cool and store in airtight container.
Cashew Drizzle- soak 1 cup of cashews overnight. Blend with 1 cup of water, 1 Tbs garlic powder, 1 Tbs onion powder, and salt to taste.