Fall Butternut Squash Soup

Leaf and Loaf

Chef Sue Snape

vegan, gluten free, nut free

makes approximately 8 cups

2-3 butternut squash (approximately 6 cups cooked down)

2 cups organic vegetable stock

1 cup coconut Milk (optional, replace 1 cup stock)

1/4 cup olive oil

2 cloves garlic

1 small yellow onion

1/2 teaspoon ground nutmeg (less if fresh grated)

2 teaspoons ground cinnamon

1 teaspoon curry powder

1/2 teaspoon cumin

1/4 cup maple syrup

1 teaspoon salt (to taste)

1/2 teaspoon pepper (to taste)

1. Wash the squash and cut it in half lengthwise. Remove the seeds. Coat the cut side with a little olive oil.

2. Preheat the oven to 350ºF. Place the cut side of the squash on the pan and roast for approximately 30 minutes or until a fork easily pierces the squash.

3. Let the squash cool for a few minutes.

4. Chop the garlic and small dice the onions.

5. Heat the olive oil in a pan and toss in the garlic and onions. Let them saute’ until they are soft and golden brown. Turn off the heat.

6. Cut the squash into small cubes or simply scrape it out of the skin with a spoon. This will be blended, so these cuts do not need to be exact.

7. Add the cooled squash, vegetable stock and coconut milk into a blender. You are blending the ingredients cooled because blending hot ingredients is risky. Blend until combined. Add the garlic, onion, nutmeg, cinnamon, curry powder, cumin, maple syrup and salt and pepper to taste. Blend again until creamy.

8. Put the soup in the pot and heat until the desired temperature is reached.

9. Top the soup with a few drizzles of the coconut milk, some toasted pumpkin seeds, a sprinkle of cinnamon or a little fresh ground nutmeg. Enjoy!!!

Chef Sue Snape a personal chef and food consultant located in East Cobb. You can find her contact information and more on her website, LeafandLoaf.com