Cold winter days are a great time to use squash to make soup. Butternut squash has a nice flavor and tastes wonderful when roasted. This is an easy recipe to create a vegetarian soup. You can also roast the squash and then freeze to use within a year.
If you have squash bugs, butternut is the best winter squash to grow. These squash came from my community garden where we have lots of squash bugs. They did not come to my plot or invade the squash plants. Six were grown on the fence in 2012. You can also purchase organic squash at the Farmers Market or local grocery stores like Whole Foods or the Coop. They will last all winter if stored in a cool place.
Butternut Squash Soup Recipe
3 lbs Butternut squash (multiple squash can be roasted)
1 Can of Lite Coconut Milk
2 tsps of Garlic Pepper
2 tsps of Italian Spice (or dried basil, oregano and marjoram)
Cover the squash with olive oil and roast in the oven for an hour on 400 degrees. You will not need to cut the squash to roast it. Let the squash cool and then remove the inside into a pot. Add the coconut milk and spices and cook for 20 minutes. Let the soup cool enough to strain. Use a strainer to remove the large pieces of squash. See photo above for the type that I use. You can use many types of strainers. Use a ladle to add the soup and push it through the strainer. Enjoy the soup!
Amy Hetager, Blogger for Home Grown New Mexico