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Fall Recipe: Roasted Butternut Squash Soup

A hearty, warming meal on a chilly day


1 large butternut squash, peeled, halved, seeded and cut into cubes (about 4 cups)

1/2 medium yellow onion, thinly sliced 

2 carrots, peeled, diced

3 tablespoons extra-virgin olive oil 

fine sea salt and freshly ground black pepper 

6  thyme sprigs, divided 

2 garlic cloves, peeled and minced 

2 inches fresh ginger, peeled, minced or grated

2 dates, pitted 

1 teaspoon ground cinnamon 

1 teaspoon ground nutmeg 

1/2 teaspoon ground coriander 

One 15-ounce can coconut milk 

2 cups vegetable broth (low sodium)


1/2 cup pepitas, toasted, 2 tablespoons minced fresh chives, creme fraiche, flaked sea salt, extra virgin olive oil.

Preheat oven to 400 degrees

Line a baking sheet with parchment paper 

Place squash, onions, and carrots on baking sheet. drizzle with oil, season with salt and pepper, and toss.  Scatter 4 thyme sprigs o vegetables. Roast until tender, about 30 minutes. Discard thyme.

Transfer to a large Dutch oven or heavy-bottomed pot, add garlic,  ginger, cinnamon, nutmeg, coriander, dates and combine. Cook over medium-high heat 2 minutes. Add coconut milk and vegetable broth and remaining thyme. Bring to simmer (don't boil). Simmer partially covered 20 minutes. Remove from heat, discard thyme and use hand blender to puree smooth.  Add broth to adjust consistency. Season with salt and pepper.  Divide into bowls, top with fresh chives, toasted pepitas, flaky salt, creme fraiche and a swirl of good quality olive oil. 

Can be made up to 4 days ahead and refrigerated in a tightly covered container, or frozen for 2 months.