There is no denying that I’m a soup lover. I actually think there is not a soup that I have crossed paths with that I wasn’t a fan of. They just get me. I get them... and I'm able to whip them up in a jiffy without the added calories of eating out. Restaurants are a treat every once in a while, but you want to be careful about how many things you're blindly consuming while downing that glass (or three) of wine. This soup doesn’t have loads of butter or cream, but it’s certainly seems like it could. If you're in a restaurant setting, I’m sure it would. But in the comfort of your own healthy home, there will be none o’ dat :)
Roasted Butternut & Coconut Soup with Chevre Yogurt
- 1 butternut squash >> the bigger the squash, the thicker the consistency
- 1 can coconut milk >> I use low-fat coconut milk cans. You can squash some calories without sacrificing taste on this one!
- 1 cup boiling water
- 1 sprig fresh rosemary >> add an additional half a sprig on top when serving
- 1 inch fresh ginger, peeled and grated >> when looking for ginger, grab some that is nice and plumb on the edges, not dried out. Thanks for the tip shedontcara
- 2 tbsp apple cider vinegar
- sea salt and freshly ground pepper to taste
- 150 g soft chevre cheese (goat’s cheese)
- 4 tbsp plain yogurt of choice
IDIOT PROOF INSTRUCTIONS: (we all know I need those)
Preheat the oven to 400F
Divide the butternut in half and scoop out the seeds with a spoon. Place the halves on a tray, cut side down. Bake in the oven for 25-40 minutes (depending on the size of the squash). The halves are ready when the skin is bubbly and slightly browned. Prepare the chevre yogurt by whisking the ingredients together in a small bowl. Remove the butternut from the oven and let it cool for a couple of minutes. Spoon out the flesh and place into a food processor of strong blender (thank you Vitamix!) and blend together with the rest of the ingredients until completely smooth. Add extra water if desired. Season to taste. Return soup to the pot to keep it warm if necessary. Serve in bowls with a dollop of chevre yogurt and some freshly ground black pepper.