Cut the squashes in half vertically and arrange them face-up on a sheet pan Drizzle 1 tablespoon of olive oil on top of the squash and bake in the oven at 400 degrees for about an hour Remove the squash when its tender and soft Set aside to cool
Chop up the onion garlic and jalapeo and put them in a big soup pot with the other tablespoon of olive oil over medium heat Saute for about 10 minutes until the vegetables begin to soften stirring frequently Add in the vegetable stock coconut milk and a sprinkle of salt and pepper Chop up the sage and thyme and add it to the pot and stir Remove the squashes from their skins by either scooping out the flesh or cutting into big moons and slicing like a cantaloupe Drop the cooked squash into the soup Pour in the maple syrup optional and stir
Puree the soup with an immersion blender or with your food processor or blender When the soup is smooth its ready to eat Adjust seasonings to your taste
Tip 1 Try adding a little curry powder to this recipe for an extra kick of flavor I love curry seasonings in squash soup and I bet it would be a nice addition if youre a curry lover
Tip 2 This makes a pretty thick soup If you like it a little thinner you can always increase the amount of vegetable stock in the recipe
