Servings: 12
Preparation Time: 1 hour
- 1 large butternut squash [1], peeled and diced
- 1 cup fennel bulb, diced
- 1/4 cup onion [1], diced
- 1 tablespoon olive oil [2]
- 1 teaspoon fresh dried sage
- 1 teaspoon sea salt [3]
- 1/2 teaspoon cumin [4]
- 1/4 teaspoon paprika [5]
- 1/2 teaspoon black pepper [6]
- 1/2-1 cup coconut milk*
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 [7]. (See video at this link [8].)
Courtney from Columbus, KS just won $50 for this recipe and photo! Submit yours here. [9]