Low-Carb, Dairy free, Gluten free Butternut Squash Soup

This soup is sooo yummy! And easy!

Ingredients:
1 butternut squash, large and preferably a long (as opposed to fat) one.
1 can coconut milk
1 tablespoon brown sugar
1/2 yellow onion, sliced
2 tablespoons oil
salt to taste
1/4 teaspoon nutmeg
1/2 teaspoon cayenne (or less)

Directions:
Cut the squash in half lengthwise. You may need a chainsaw. Or at least someone very, very strong. Be careful of your fingers.
Scoop out and discard the seeds. Rub the squash with about 1 tablespoon of oil, and sprinkle with salt.

Roast the squash cut-side-up on a cookie sheet for at least an hour at 400. Roasting it for a long time gives the squash a lovely, complex caramely flavor. It should look like this, and a butter knife should go in very easily:



While the squash is roasting, slice and saute the onion in the remaining tablespoon of oil, and when it is soft, add the brown sugar and continue cooking for about 1 minutes. Remove from heat.

When the squash is finished, scoop the flesh out with a spoon, and put it in your blender. Add the onion/brown sugar mixture. Add the coconut milk. Blend until smooth. If your blender is small, you may need to do this in batches. If you find the soup is too thick (this depends on the size of your squash), thin it with water or chicken stock.



Just heat and serve! This soup is incredible, and is very rich and subtly sweet and flavorful without being heavy on sugar carbs, and while being naturally rich in fiber and beta carotene! It also freezes well.

CARBS PER SERVING:
11g / butternut squash
3.2g / coconut milk
.5g / onion
2.5g / brown sugar

17.2g carbohydrates / 1 cup serving