Thanksgiving Butternut Squash Soup

I make this each year in honor of my Great-Uncle Tom.  He absolutely loves it in a way someone savors a memory.  I am not sure what that memory is but it is joy to serve this to him each Thanksgiving.  Soups are simple, basic food but there is magic in the nuisance.  That may be most true in this vegan, gluten free, dairy free, night shade free soup.  With everything that isn’t in it, the depth of flavor is remarkable.  It can be made with butternut, acorn or pumkin.

INGREDIENTS:

  • 8 cups butternut squash
  • 2 carrots, large
  • 2 celery stalks
  • 2 garlic cloves, large
  • 1 cup yellow onion
  • 1 cup coconut milk
  • 4 cups vegetable stock (NSF tomato free tomato paste)
  • 1/4 cup of chopped sage
  • 2 tbsp olive oil
  • salt and pepper
  • sprigs of thyme

DIRECTIONS:

  1. Cut the butternut squash lengthwise and scoop out seed.  Salt and pepper the inside.  Drizzle with olive oil and spinkle with fresh sage.  Roast the squash skin side up in a 400 degree oven until tender and slightly charred
  2. Allow the squash to cool and scoop out the flesh
  3. In a large stock pot over medium heat, heat the oil and saute the garlic, onions and celery, stirring often, until soft and fragrant, about 5 minutes. Add the carrots,  and vegetable stock. Bring to a boil, then reduce the heat to low and simmer until all of the vegetables are tender
  4.  Add the squash and heat
  5. Use an emersion blender and process until smooth
  6. Return to medium heat and add coconut milk.  Simmer for 5 minutes
  7. Finish with salt, pepper and thyme
  8. Serve warm

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