Butternut Squash Soup

We had our first measurable snow in Garrett County this weekend, and I can’t think of anything better than a hot bowl of soup to celebrate!
This butternut squash soup happens to be vegan, but if you’ve been following the last couple of weeks I’m always working to make my soups creamy and full of flavor. I think I’ve really nailed this one!

I like to use what’s available through local farms, but many of these ingredients can be swapped like onions for leeks, etc.

Ingredients:

• 2 tablespoons olive oil, plus more for roasting squash

• 2 medium butternut squash (About 4lbs) or (4 Cups once roasted)

• 2 leeks, thinly sliced

• 2 cloves garlic, minced

• 1 Tablespoon fresh ginger, chopped

• 1 13.5 oz can unsweetened coconut milk

• 2 cups vegetable broth

• 1/4 teaspoon ground black pepper

• 1 teaspoon salt

Directions:

• Preheat oven to 400°. Cut butternut squash in half and remove seeds

• Drizzle olive oil over squash and place face down on a parchment paper lined baking sheet

• Roast squash for 45 minutes, or until tender enough to pierce with a fork. Remove from oven, let cool, and scoop out flesh. Set aside

• Heat 2 Tbsp. oil in a large pot or Dutch oven

• Add leeks, garlic, and ginger, let cook for about 10 minutes on med-low, stirring occasionally, careful to not let the leeks and garlic get too hot

• Add in the coconut milk, broth, salt and pepper. Bring to boil, reduce to a simmer on med-low and cover for about 15 minutes, stirring occasionally

• Remove Dutch oven from heat and blend soup with an immersion blender until well combined and soup is like a puree.

• Garnish with a drizzle of coconut milk, roasted pumpkin seeds and parsley