Great day for a steaming bowl of soup.

10 Feb

So we got pounded with snow yesterday — I think we're at about 10 inches, with more coming this morning. This is a picture of our backyard, taken from the back patio. I love how our woods look with snow on the bare trees.

The kids are thrilled to finally have snow days. I ran to the video store in the morning and stocked up on movies. Their day kind of went like this: Wii games, lunch, outside, movie & hot cocoa, outside, movie & popcorn, outside, dinner. Rough day, huh?

I worked most of the day but did manage to whip up a yummy soup for lunch. I had some butternut squash just hanging out in my pantry so I stuck one in the oven to roast it while I was working. At lunchtime, I turned it into a delicious and very satisfying soup — especially on a snowy winter day. Here's the recipe. Interestingly, you can't even taste the coconut milk. But it made the soup really smooth and creamy. I like pureed soups to be thick, but if you want yours thinner, just use more vegetable broth.

1 large butternut squash
1 tablespoon olive oil
1 minced garlic clove
1 small onion, diced
1 cup vegetable broth
1 teaspoon dried thyme
1/2 cup coconut milk
salt substitute & freshly-ground black pepper
Heat oven to 350 degrees. Place whole squash on a baking sheet. Roast in oven about 1 hour or until soft. When cool enough to handle, cut in half lengthwise and scoop out seeds. 
In a large saucepan, heat olive oil over medium heat. Add garlic and onions and saute until soft. Scoop squash flesh into the saucepan. Add vegetable broth and thyme and stir. Allow to simmer for about 10 minutes for flavors to meld. In small batches, puree the soup in a blender or food processor and return to sauce pan. Stir in coconut milk and season with salt substitute and pepper. Drizzle a small amount of coconut milk on top. Serve hot. Enjoy!

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