Roasted Butternut and Fennel Soup Recipe Photo

Servings: 12
Preparation Time: 1 hour

Preheat oven to 400 degrees ºF.

In a large roasting pan, combine squash, fennel, onion, olive oil, sage, salt, cumin, paprika and pepper. Stir until all veggies are coated with oil and seasonings. Roast in preheated oven for about 30 minutes or until soft.

Pour roasted vegetables into a large pan. Add in 1/2 cup milk. Using an immersion blender, blend squash and milk together until smooth. Add in additional milk as necessary to get desired consistency. If necessary, warm soup on stovetop.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

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