I actually have a bit of a hard time eating soup now that I live in Northern California. We use to happily sip it all winter long in Ontario… but it doesn’t really reach very cold temperatures here. I enjoy it on the off days I do feel cold and especially if one of us is feeling under the weather like Terry was when I made this.
I had recently bought a bunch of dill and after exhausting my salad and stirfry options, it was time to try it out in something different. Soup!
Dill Lemon Butternut Squash Soup (serves 4)
5 cups of roasted butternut squash**
1/4 cup of fresh dill
3/4 cup of coconut milk
1/2 cup of water
the juice of half a lemon
1 tsp of salt
1 tsp of pepper
2 tbsp of coconut aminos
I had my butternut squash pre-roasted from leftovers. It’s easier ahead of time (see instructions below if you don’t have pre-roasted squash). Throw your squash, dill & water in your high-powered blender and blend until smooth & creamy. Pour your soup into a pot and add the remaining ingredients and allow it to simmer for 30 minutes.
**If you don’t have leftovers squash, preheat your oven to 400. Peel your medium-sized butternut squash, remove the seeds and chop it into bite-sized pieces. Put the chopped squash in a glass baking dish with a couple of tbsp of olive oil, salt & pepper and roast for 45 minutes or until it is tender when pierced with a fork.