Ingredients

The following ingredients have 5 Servings
  • 1 large butternut squash (2.5 lbs), halved vertically and seeded
  • 1 tablespoon + 1 teaspoon olive oil, divided
  • Salt and pepper
  • 1 yellow onion, diced
  • 1/4 teaspoon pumpkin pie spice
  • 3/4 teaspoon cardamom
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • Up to 3 cups vegetable broth (will depend on size of your squash – I used 2.5 cups)
  • 2/3 cup canned coconut milk
  • Optional garnish: pepitas

Instruction

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Brush squash with 1 teaspoon olive oil and sprinkle with salt and pepper. Turn squash cut side down and bake until tender, about 45-55 minutes.
  • Meanwhile, heat 1 tablespoon olive oil in a medium pot over medium heat. Add onion and cook until translucent, about 5-7 minutes. Transfer to high-speed blender if using it.
  • Once butternut squash is cooled, scoop out flesh and transfer to high-speed blender (or pot on stovetop if you don’t have one).
  • Add pumpkin pie spice, cardamom, salt, white pepper, and up to 3 cups vegetable broth.
  • Set high-speed blender to soup setting or let blend at highest speed for 6 minutes. If using the stove top, bring to a boil and remove from heat. Use an immersion blender to puree until smooth and creamy.
  • Stir or blend in coconut milk. Season with additional salt, to taste.
  • Garnish with pepitas and a drizzle of coconut milk.