A thick and tasty, warm winter treat and the perfect combination of savory and sweet! :) xo
Makes 4-6 servings
3 pounds butternut squash, cut into 2” cubes
1 large onion, cut into large pieces for roasting
2 tsp thyme fresh or dried, finely cut
3 Tbsp extra virgin olive oil
1 32 oz chicken stock or vegetable stock for vegan/veggie
1 tsp cardamom
½ tsp cinnamon—
½ cup coconut milk (canned) vegan
or ½ cup Greek yogurt or cream
1/4 - 1/2 cup Sunflower seeds for garnish
Preheat oven to 425 degrees.
Toss squash, onions and thyme in olive oil and spread in 1-2 large roasting pans.
Season with salt and pepper.
Roast for 20-30 minutes or until tender, stirring once or twice.
Remove from oven and transfer to a large soup pot.
Add broth and cardamom. Simmer for 10 minutes to combine. You can cook a little longer if some pieces are still hard.
Working in batches, puree soup in blender or food processor until smooth. Or If you have an emersion blender, it works beautifully here.
When ready to serve reheat.
When hot stir in coconut milk, yogurt or cream.
Garnish with sunflower seeds and serve.