Sweet Cream Butternut Soup

Sweet Cream Butternut Soup

Serves 4

Double roast the squash.
1st roast: 
Place 1/2 squash face down in a roasting pan with about 1/4" of water, then roast at 350 degrees until flesh is fork tender (35-45 minutes).

While the squash is roasting, peel and core the following, then roast at 350 degrees for 20 minutes:
2 anjou pears
1 honeycrisp apple

2nd roast: 
Remove flesh and place in a dutch oven.  Stir in 2-4 T. coconut oil and return to oven.  Roast for another 20-30 minutes, until edges are slightly browned.  

During second roast, in skillet on medium heat, simmer until thickened:
2 T. butter
1/2 c. heavy cream
1 T. pure maple syrup

Puree creamed fruit and double-roasted squash.  Add:
1 can coconut milk
1 1/2 c. water
3-4 T. chicken base

This is a smooth, creamy, sweet soup.  Serve with pumpkin bread croutons for a starter course, or with a Fall Flatbread Sandwich for a satisfying lunch.