Soup's On! (gf, df, sf, cf)

One of the crops we grew this summer for the first time
was butternut squash.
It's a favorite for roasting or creating one of my favorite soups,
Butternut Squash soup with Coconut Milk.
This crop was a breeze to grow,
and a lot of fun to watch climb the 8-foot trellis.
It also provided a lot of food for the pollinators in the garden.

 We harvested them a few weeks ago,
and left them to cure in the house for a couple of weeks.
They are ready for use and were put to work in this recipe.
It is based on one of the recipes we made recently in 
a Cooperative Extension cooking class.
I changed a few things to my liking
and was pleasantly surprised with the outcome.
This allergy-friendly soup is soothing, nourishing and filling
and will no doubt be made over and over this winter.
Soup is a great meal anytime of year,
and I am trying to  
w i l l 
cooler weather here
by cooking up a big ole' pot of this winner.
This soup freezes well so there is some for now
and some for later.

Butternut Squash Bisque

1/2 large onion, diced
1 clove garlic, minced
1/2 T grated ginger
1/2 T thyme
1/2 t ground cinnamon
1 large butternut squash, diced
3 C vegetable stock
3/4 C unsweetened almond milk
salt and pepper to taste

Saute onion in large pot over medium heat 10 minutes,
or until caramelized.
Add garlic, ginger, and herbs and cook 1 minute.
Add squash and stock and bring to a boil,
then reduce to medium and cook, covered, 25-30 minutes
or until squash is tender.
Puree the soup with a hand or standing blender,
until the desired consistency is reached.
Pour back into original pot and add almond milk
and final seasoning of salt and pepper.
Serves 6-8.
Enjoy!