It's soup season, friends! Food made in the blender is one of my favorites. Super-simple and yummy. This takes a bit of prep time, wrestling the squash, but it makes a ton of leftovers to make your tummy happy for the next few days. I get a million squash and sweet potatoes this time of year from my CSA, so I make this a lot. Sometimes I add some curry spice and a bit of hot sauce in to give it a kick. But I'm a spice-wuss, so not too much.
4 Small Squash, cut in half
2 Medium Sweet Potatoes, sliced thin
1 Head Garlic, with ends cut off
Salt and Pepper
1 can of Coconut Milk (I used low-fat)
Vegetable broth or water to thin
1. Preheat oven to 400F
2. Brush the squash, sweet potatoes, and garlic with olive oil and salt/pepper.
3. Roast until tender (approx. 30 minutes.)
4. Puree in batches, with added coconut milk and veg. broth/water. I try to keep it as thick as possible to go through blender, and then thin it further in saucepan.
5. In a large saucepan, stir until heated through. Taste for salt/pepper and thin to your desired consistency.