Angela Simmonsのインスタグラム(angelasimmons) - 10月23日 03時58分

Fall is here and its starting to get cold!  That means its time to pull out the soup pot and make delicious roasted butternut squash soup! ————————————————
Ingredients
•3 tablespoons extra-virgin olive oil
•1 teaspoon Celtic sea salt
•8 cups peeled and cubed butternut squash (about 2 medium)
•2 cups peeled and cubed carrot (about 2 medium)
•1 medium yellow onion (peeled and cut into 8 wedges)
•8 cups vegetable broth
•1/2 cup cilantro root (or stems)
•1/4 cup full-fat canned coconut milk
•1 tablespoon minced ginger
•1 teaspoon pure maple syrup, plus more to taste
•Freshly ground black pepper, to taste
•2 tablespoons finely chopped cilantro leaves
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Instructions
0.Preheat the oven to 350°F
0.Add Oil to a pan and begin cooking the onion until soft
0.Line two large baking sheets with parchment paper.
0.Toss the butternut squash, carrot, and onion in the remaining olive oil and 1/4 teaspoon of the salt and spread out on the prepared baking sheets.
0.Roast for about 1 hour, until the vegetables are fully cooked.
0.While the vegetables are cooking, steep the cilantro root in the broth in a large saucepan.
0.Transfer the roasted garlic and vegetables to the saucepan with the broth, and add the coconut milk, minced ginger, and remaining 3/4 teaspoon salt. Bring the mixture to a boil, and then reduce the heat to medium-high, and simmer, partially covered, for about 15 minutes to allow the flavors to infuse. Remove the soup from the heat and allow the soup to cool slightly.
0.Pour the soup into your blender in batches and puree on high for 30 to 60 seconds, until smooth and creamy. (For conventional blenders, remove the small center lid cap and cover the opening with a kitchen towel so steam can escape while you blend.) Return the soup to the saucepan, season to taste, and warm it over low heat. Add maple syrup to taste, and season with salt and pepper to taste.
0.To serve, ladle the soup into bowls and garnish with a sprinkle of chopped cilantro leaves. ————————————————
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