This soup is a deep golden color, full of the flavors of fall and perfect for warming you up on one of these misty mornings. While you're roasting the squash, toss a few beets in the oven as well to use in a gorgeous and delicous beet salad.


1 medium Butternut squash
1 medium yellow onion
3 to 4 garlic cloves
2 tablespoons butter
1 tablespoon golden brown sugar
2 cups vegetable or chicken stock
1 teaspoon dried sage
1 tablespoon olive oil
Salt and freshly cracked black pepper
1/2 cup coconut milk
pinch horseradish powder (optional)
powdered cinnamon (for garnish)

How to Serve:

Cut the squash in half and scoop out the seeds, reserving them in a separate bowl. Cut 1 tablespoon of butter into small pieces and sprinkle inside the squash cavity; sprinkle lightly with brown sugar. Place in a baking dish; into the same dish, place the onion and garlic cloves. Roast all of the vegetables in the oven for 45 minutes to 1 hour, or until the squash is soft when poked with a fork.

Remove from the oven and cool for several minutes; scoop the soft squash out of the skin cavity and place into a bowl. Dice the onion and mash the garlic; put into the same bowl with the squash. In a heavy saucepan, heat stock over medium heat until warm; stir in the roasted vegetables.

Keep the oven heated to prepare the squash seeds (see below).

Stir to blend the vegetables into the broth until it becomes creamy and thick. Remove from heat; cool for a few moments, then pour into a blender on medium until the mixture is thick and fully blended. If desired, run the mixture through a sieve for a silky, velvety texture. Pour the soup back into the saucepan and place over medium heat. When the soup becomes warm, stir in 2 tablespoons of butter; melt. Add the sage. Stir in the coconut milk; season with salt and pepper. If desired, add the horseradish powder for a subtle kick.

To prepare the squash seeds, rinse them in a colander under running water, removing any remaining squash strings. Lay the seeds out on a baking dish. Drizzle with olive oil; sprinkle with salt. Roast for 20-25 minutes; turn the seeds with a wooden spoon several times while they are baking to toast them thoroughly on all sides.

Ladle the soup into bowls; sprinkle with toasted seeds and dust with cinnamon. Serve immediately - preferably to someone you like looking at across the table...

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