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Roasted Squash Soup with Chipotle Cream Drizzle

I’m not a soup person.  Although, I tell ya, this soup would make me one!

  •  2 medium sweet onions

  •  3 celery sticks

  •  2 carrots

  • ½ lg Kabocha squash (or butternut)

If you’re not familiar with Kobocha squash, you’re missing out!  It’s 1/3 lower in calories than Butternut squash, easier to cut open, and high in iron.  It’s seriously worth the garden space!  I put it in this year (not being familiar with it) and next year I will put in 3 plants.  It’s that good!

Roast squash and veg. at 425, for 25 minutes.

Brush with ADOBO sauce, mix, and roast 10 more minutes.

Meanwhile, combine and heat:

Add veg to stock, and puree.

Iron Fish.  My daughter is low in iron, so I use my cast iron pans as much as possible PLUS I use my "iron fish" in any soup or pasta I cook.  NOTE:  Remember to remove iron fish before you blend.  OOPS!

Drizzle puree'd soup with:

  • 1/2 cup cream off your *coconut milk, diluted with coconut milk (OR regular cream/greek yogurt combo)

  • ½ tsp Chipotle Aioli mix.

Sprinkle with Garlic & Onion Nutritional Yeast sprinkle.  Devour

(This is my fav brand of Coconut milk and I get it at Superstore.  It’s popular, so when you see it, buy a few!  Great flavor and CLEAN ingredients.  Had a can of rooster milk yesterday and was SOO disappointed!)

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