This soup was inspired by my friend, Leah, and it all started like this . . .
My daughter and I were supposed to have a playdate with my friend, Leah, and her son. Leah calls to tell me that her son didn’t nap, her husband’s home early, and they’re going to go out for dinner. So, she was wondering if we could reschedule a playdate for the next day when her husband would be away for the next couple of days. That sounded fine with me. I asked her if she wanted to have dinner with us, too. We made a date for the next day.
The following morning I get a call from Leah saying that her aunt is still in-town, and her aunt and mom have no plans for the afternoon, so they might come hang out, too. Well, then I start wondering if they were around for dinner, and it turned out that they were. The next thing I know, I was going to have a whole, wonderful table full of guests, BUT what in the world was I going to feed them? It was now 11 am, and I had to figure it all out fast, get to the grocery store, and start prepping before I picked my daughter up from school by 12:30 pm. Soup, salad, meat, and dessert seemed doable.
I ran out to our neighborhood co-op to pick up some chicken and butternut squash, and what did I learn? They were out of butternut squash!!! Whatever was I going to do now? I politely asked one of the staff members, who directed me to a hubbard squash and some other kinds. He told me that he thought they were waaay better and sweeter than butternut. SOLD!
I ran home to begin roasting the squash to get it ready for the soup. And I was not disappointed. This soup was creamy, smooth, and sweet. It was so good in fact that I ate it every morning for breakfast for the next week!
Roasted Hubbard Squash Soup with Coconut Milk
Gluten-free, Dairy-free, Soy-free
Adapted from Sisters Running the Kitchen Blog
- 2-3 tablespoons olive oil or butter (I used Extra Virgin Olive Oil – EVOL)
- 1 large winter squash (like butternut), halved or chopped (I used hubbard)
- 1 teaspoon salt (I used Himalayan)
- pepper, to taste
- 1 onion, diced
- 2 garlic cloves
- ½ tsp cinnamon
- handful of thyme leaves pulled off stem
- ~ 1/4 – 1/2 cup white wine
- 1 can of lite/regular coconut milk
- ~2 liberal tablespoons maple syrup, but more if you want it sweeter
- 1 cup of chicken (or vegetable) broth
- Preheat the oven to 400 degrees.
- Cut Squash in half and rub with 1 tablespoon of EVOL (or butter) and sprinkle with salt. You can also dice squash and toss with 1 tablespoon of olive oil (butter) and some salt.
- Roast squash in oven for about an hour.
- Remove squash from oven and allow to cool enough for you to handle.
- While cooling, heat a pot over medium heat. Add 1-2 tablespoons of EVOL (or butter) and allow to warm.
- Add onion, garlic, cinnamon, thyme, salt, & pepper.
- Saute until onion is soft and translucent.
- Add wine to de-glaze the pot, and cook until all of the liquid is absorbed.
- Scoop out the flesh of the squash and add to pot along with the coconut milk, honey, and broth.
- Puree soup with a hand immersion blender or transfer to a food processor/blender and blend until smooth.
- Taste and season with salt and pepper as needed.