Butternut Squash Soup - Paleo, Dairy-free

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I needed something warm and comforting today. You see, it's my daughter's birthday today. She's THREE YEARS OLD. Hold on...I need a tissue.

How did she get to be three already? We've gone through the tantrums, the demands, the tears, and now it's her turn.

It's been a rough few days dealing with my baby getting older. It sucks.

Isn't it bad enough I'm getting older; does she have to grow up, too?

The tears have just now dried since the first day of kindergarten for my son this year.  Now, they are starting all over again.

I want them to grow up and become responsible adults.  Just not yet.  I want my babies to stay babies for just a little while longer, okay?

And while we're at it, I would like to stay...(ah-hem, cough-cough, I-hope-lightning-doesn't-strike-me)....29 forever.

In my search for something warm, comforting, and safe, this is what I found.  It's perfect for what I was looking for, with just a hint of sweetness that makes me lick my bowl.


Edited to add: Today was also "Dress Like and Old Man Day" at Jack's school.  As he was getting dressed up, he told me, "I know an old man, but I don't call him that.  I call him Dad."  Best. Way. To. Start. My. Day. EVER.

Butternut Squash Soup
Adapted from:  Deliciously Organic

Ingredients:
1 large butternut squash, peeled and cut into bite-sized pieces
4 T. olive oil
2 shallots, chopped
1/2 t. salt
1 t. dried thyme
6 cups chicken stock, preferably homemade
1/2 cup canned coconut milk

Directions:

Preheat oven to 400 degrees, and line a baking sheet with aluminum foil or parchment paper.  Set aside.

In a large pot, add 2 T. olive oil over medium heat.

Add shallots and stir well.  Reduce heat to low, cover, and simmer, stirring occasionally, for about 20 minutes.

Toss the squash with the remaining 2 T. olive oil and place on lined baking sheet.  Season with salt and roast for 40-45 minutes, flipping squash midway through cooking.  The squash should be golden brown and soft once cooked fully.

Stir in thyme to the shallot mixture, then add the chicken stock and squash.  Bring to a simmer, and cook for an additional 15 minutes. 

Pour soup into batches into your blender and blend until smooth.

Stir in coconut milk (make pretty swirls while you are at it), and season with salt as desired.


** Linked to Naptime Creation's Tasteful Tuesday Party, Mandy's Recipe Box's Totally Tasty Tuesdays, The Country Cook's Weekend Potluck, and Chef in Training's Tuesday Talent Show.