Gabe & Sarah's Famous Butternut Squash Soup

You know you have a winner of a recipe when the most difficult part of the prep is cutting a squash in half. Created by good friends and Chicagoans Gabe and Sarah Morrison (snow bunnies in their own right), it is their simple and obvious response to a bumper crop of butternut squash!
I am sending this out, with love, to all my friends and family currently braving the outrageous weather in the Midwest and East. Keep warm and well...this soup will help, I promise.

Gabe and Sarah’s Famous Butternut Squash Soup

Your choice of butter, olive oil, or coconut oil for sautéing
1 onion, chopped
2-3 cloves garlic, diced/crushed

Your choice of spices, I used:
1/4 teaspoon nutmeg, 2 tablespoon curry powder, 1 tablespoon thyme, whatever sounds good to you
1 large butternut squash, cooked and pureed
3-4 cups chicken or vegetable broth, more or less depending on how thick you like your soup
1 reg. size can coconut milk
salt and pepper to taste

Set oven to 350°
~ Cut squash in half lengthwise, remove seeds, place face down on a baking tray with a little water, drizzle olive oil over skin. Roast for approximately 45 minutes or until a fork can easily pierce the skin.
~ Scoop out flesh place in a large bowl and puree with some broth. (I use my immersion blender)
~ In a dutch oven or a deep-sided pan sauté onion and garlic in your choice of oil/butter/coconut oil.
~ Add the spices to the pan and a little broth if there is sticking/burning
~ When onions are translucent add the squash puree and continue cooking on medium heat, stirring to blend
~ Add the coconut milk and then enough broth to get the consistency you like.
~ Add salt and pepper to taste
I make one more run with the immersion blender to get a thick and blended consistency.

Body and soul warming and pretty to boot! This lovely soup keeps well in the fridge and although we never have leftovers, I'll bet it freezes well too! Stay safe and cozy my friends!

 Brilliant!