30 Jan '18, 12am

Warm up postrun with this sweet and savory Butternut Squash Soup

Warm up postrun with this sweet and savory Butternut Squash Soup

1 butternut squash, cut into quarters lengthwise (with seeds and skin intact) 1 Tbs. coconut oil 1 1/2 tsp. kosher salt 1 large yellow onion, sliced 1 whole cinnamon stick 1 tsp. ground cinnamon 1/4 tsp. ground allspice 1 bay leaf 1 Tbs. maple syrup Approximately 5 cups boiling hot water 1 13.5 oz can coconut milk (unsweetened) Directions Preheat oven to 425 degrees. Line a baking sheet with parchment paper and place the butternut squash on the sheet, flesh side down. Roast in the oven for about an hour or until soft. Check at 45 minutes. When squash is tender, remove from oven and allow it to cool to the touch. When the squash is cool enough to handle, remove the seeds and discard. Carefully scoop out the roasted flesh and reserve in a bowl. Discard the skins. Meanwhile, place a large heavy bottomed pot on medium heat and add the coconutoil. Add the sliced onions, cinnamo...

Full article: https://www.runnersworld.com/the-ravenous-runner/roasted-...

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