This soup is amazing, especially when you use fresh Fall squash. For a great Fall dinner, try pairing it with roasted potatoes, roasted Brussels sprouts, a salad, or some baked apples.
- 1 large butternut squash
- 3 Tbsp olive oil or coconut oil
- 2 large leeks (white part only), chopped
- 4 tsp fresh minced ginger (sorry, but it’s gotta be fresh – it’s the star of the show!)
- 1 1/2 tsp salt
- 4 – 5 cups vegetable stock
- 1/4 cup canned coconut milk
- Preheat the oven to 400 F.
- If using a smaller squash (or two small squashes), roast whole for an hour. Don’t forget to pierce the squash with a knife so it won’t explode. If using a large squash, cut it in half and place face down on an oiled baking sheet to roast for an hour.
- Remove from the oven and let it cool, then scoop the pulp from the squash and set aside, discarding the skin.
- Heat the oil over medium heat in a large soup pot.
- Add the leeks and ginger and cook until tender (about 5 – 10 minutes).
- Stir in the squash and 4 cups of the vegetable stock. Simmer for about 20 minutes, breaking up the squash with a spoon.
- Puree in a high speed blender, then return to the pot.
- Add the salt and coconut milk. If more liquid is needed, add more vegetable stock.
Adapted from: The Joy of Cooking, by Irma Rombauer, Marion Rombauer Becker, and Ethan Becker, 1997, p. 94.