Tropical Butternut Squash Soup

I started seeing butternut squash popping up and I got a hankering.  Well I don't know if it can be called a hankering since I've never actually had it but I'll say I got an itch to experiment.  I see those boxed soups all the time and I even buy some of them but ya see, I have an emulsion blender that has been sitting all alone in the basement just waiting to make something delicious just for us.  Meet something delicious...

This soup is smooth as velvet, full of subtle flavors of the coming season and a few you might not expect.  It's one of those soups that gives your tummy a big hug from the inside.  Fall is just around the corner but the chilly morning temps have made me crave soup something fierce.  Here's what you'll need to make mine.

Tropical Butternut Squash Soup
(Makes 4 servings)
Click here for printable recipe

1 butternut squash
1 can Trader Joe's (or comparable) Light Coconut Milk
1 cup Trader Joe's Low Sodium Chicken Broth
1 cup crush pineapple, in juice
1 tbsp olive oil
Lemongrass (optional)
Nutmeg
Cinnamon
Ginger
Cumin
White pepper
Orange peel/zest
Salt (optional- I prefer to let people salt their own if they feel they need it)

Preheat the oven to 400 degrees.

With a corn cob holder (or fork), poke the squash several times.

Put it in the microwave for 60 seconds.  This will make it easier to cut.

Cut squash in half.

Like so.

Remove the seeds.

Hello loverlies.

Time to season up.  Brush (or spray if you're using a Misto) 1 tbsp of olive oil on the flesh of the squash.  Then add nutmeg, cinnamon, orange peel, ginger and white pepper

Give a 13x9 baking dish a spray of cooking spray and place the squash cut side down in the pan.

Bake for 45 minutes and until nice and roasted.

Flip it over and let it cool for a few minutes.

Time to let the other folks in on the party.

In a large stock pot on medium heat, add the pineapple, coconut milk and lemongrass.  Let it cook for about 5 minutes while you get to other business...

...like scooping out the innards of the squash and add to the coconut milk.

Add your cup of chicken broth.

It won't look very appetizing at first.

But add your spices to your liking (I used all of the spices again except the orange peel) and let it have a flavor party (cook) for about 10 minutes.

Once everything has gotten all good and bubbly, it's time to whip out the stick blender (or food processor) and get to blending.

When you're done, it should look smooth, velvety and ready to get in your belly.

The Mr and I were in a soupy food coma after eating this filling tummy warmer.

It could also be used as a pasta sauce.  Toss it with gnocchi or tortellini and pair it with a nice flavorful protein!

Nutritional information (per serving):  Calories 155  Total Fat 8g  Sat Fat 4g  Mono Fat 3g  Sodium 52mg Potassium 291mg  Total Carbs 23g  Fiber 4g  Sugars 9g  Protein 1g  Vitamin A 144%  Vitamin C  38%  Calcium 4%  Iron 5%

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This recipe was also shared at Gingersnap Crafts and The Shabby Creek Cottage