IT’S SOUP SEASON! And it’s the most fun soup season of all since it includes lovely Fall ingredients like squash, maple syrup and nutmeg.  I love easy soups like this where everything essentially gets roasted, pureed and is ready to go.  The sweetness of the squash is great with a little tangy feta and creamy coconut milk.  Feel free to substitute pumpkin, honey, chicken stock, regular cream or goat cheese.  Leave the cheese out entirely and you have a vegan situation going on.  Either way the result will be a super cozy/delicious soup to curl up with on a Fall evening.

You’ll need:

• 3.75 pounds of peeled, cubed butternut squash
• 1 yellow onion, thinly sliced
• 4 large cloves of garlic, unpeeled
• 0.25 cup maple syrup
• 0.25 cup olive oil
• Salt/pep
• 3.5 cups vegetarian stock
• 0.25 teaspoon freshly ground nutmeg
• 0.5 cup coconut cream
• 0.5 cup crumbled feta

To Make:

1. Preheat oven to 425 degrees F.  Place the squash, onion and garlic on a large baking sheet (or two if you need two).  Toss with maple syrup, olive oil, salt and pep.  Roast for 30 minutes.
2. Peel garlic.  Place squash/onion/garlic mixture, stock and nutmeg in a large stock pot.  Bring to boil then remove from heat.  Puree.  Season to taste with salt/pep. Serve with a drizzle of coconut cream and crumbled feta.

Inspired by donnahaydonnahay