On a cold evening there is nothing better than a nice bowl of hearty soup. Had a butternut squash sitting on the counter just begging to be cooked. Finally had a plan and decided to make soup. Along with this soup I also did a baked chicken.
Roasted Butternut Squash Soup
1 butternut squash
3 carrots (I used several since ours came from our garden and were a small variety)
4 cups homemade chicken broth
1/2 cup coconut milk
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Salt and Pepper to taste
Cooked bacon, cut into small pieces
Preheat oven to 400 degrees Fahrenheit. Peel squash, cut in half and scoop out seeds. Cut squash into small chunks and place on a parchment lined cookie sheet. Cut carrots (I didn't peel my carrots since they came from the garden) into chunks and place on cookie sheet with squash. Drizzle with olive oil. Place in oven and bake for about 20 minutes or so, until they begin to get soft and slightly brown. In a large pot, add chicken broth, coconut milk, and spices, heat over low heat. Add cooked squash and carrots. Use either an immersion blender or an actual blender to blend the soup until smooth. Serve with bacon pieces on top.