Butternut Squash Soup (gf, df, sf)

Squash dishes are great for fall and winter.
The gourds can be so versatile
and with just a few humble ingredients,
can be turned into something really special.
With cooler temperatures looming,
it seemed like a fabulous opportunity to make some homemade soup.
Making soup from scratch is a simple process,
and such a satisfying endeavor.
There's nothing better on a cold or rainy day
than a big bowl of hot soup.

 It couldn't be easier to whip up this delicious belly warmer.
A butternut squash was used here, but
other types of squash can be substituted,
as well as sweet potatoes or pumpkin.
I had home-grown shallots in the freezer,
so this was the perfect chance to use them.
The twist I added here was coconut milk.
I had opened a can to make some homemade shampoo,
and wanted to use the rest of it
before it was forgotten in the back of the fridge.
It's the first time I've ever used it in soup,
but rest assured, it won't be the last! 

Since my recent foray into grain-free eating,
it's been fun learning ways to make things 
with ingredients I'd never before purchased.
Almond flour, coconut milk and coconut oil
are some of the unfamiliar recent additions to my dishes.
It really does open up a world of possibilities for the home cook.
When the next cold and drizzly day comes along,
I hope you'll make yourself a pot of this appetizing and luscious soup.

(This recipe is gluten, dairy, egg and sugar free!)

Butternut Squash Soup

1 medium butternut squash, sliced in half lengthwise
2 T olive or coconut oil
1/2 t salt
1/4 C shallots
1 piece ginger, 1/2" thick
10 ounces coconut milk 

Bake squash at 375 degrees for 30-45 minutes.
Scoop out flesh from inside skin and set aside.
Meanwhile, in a saucepan, saute shallots in 2 T of olive or coconut oil
for about 5 minutes, or until caramelized. 
Grate ginger and add to pan.
Place cooked squash in pan, followed by coconut milk.
Salt to taste.
Pour ingredients into blender and mix until desired consistency is reached.
Enjoy!