Creamy Squash Soup

In our house we don’t ever throw away our jack-o-lanterns after Halloween, instead I make some delicious creamy squash soup to provide a quick and healthy meal into the first week of November. Of course this soup can use most any squash, but there’s something about a re-purposed pumpkin that really makes my taste buds tingle with delight!

For the jack-o-lanterns:

(Do this 1-2 days after Halloween, any later and you will have moldy unusable pumpkins)

Just cut out the carved face and any soft spots, then discard (compost) along with the tops. Place remaining pumpkin pieces on a baking sheet (covered in parchment) and pop into the oven at 375 degrees for 40-50 minutes. Remove from oven and let sit 20-30 minutes, skin will peel (or slice) off nicely once cooled. Then use immediately for a recipe – OR puree pieces in high speed blender and portion out pumpkin puree into bags for ease of your future recipes!

Now for my Creamy Squash Soup recipe!

• 1 1/2 cups onion
• 6-8 small cloves garlic
• 2 Tbsp coconut oil
• 1 container organic low salt vegetable broth (1 L)
• 14 cups roasted pumpkin (or other chopped roasted squash)
• 4 cups coconut milk (I like to use coconut, but cashew would also do nicely here)
• 1 cup pear puree*
• 2 tsp himalayan salt
• 1 1/2 tsp sage
• 1 1/2 tsp thyme

First place coconut oil in large pot on the stove. Put onion and garlic into high speed blender with 1/2 cup of the vegetable broth and puree. Add puree to pot and simmer on medium high for 8-10 minutes, stirring as necessary. Turn burner down to medium. Puree 7 cups of squash with half of the remaining broth in your high speed blender (large pitcher), add to the pot. Repeat with remaining squash and broth. Add coconut milk, pear puree, salt, sage, and thyme. Simmer on low for 10-20 minutes. Garnish with pepper and a touch of fresh parsley. Enjoy!

*Puree 1 1/2 cups pears to make approximately 1 cup pear puree.