Roasted Butternut Squash Soup

Roasted butternut squash soup

Inspiration:

This is one of my favorite Fall / Winter soups to prepare when it’s chilly out. It’s super easy to make (code for: hard to mess up) and takes only a bit of time to prepare. As long as you have a butternut squash on hand, the rest of the ingredients should already be on hand in your pantry. I love the combination of the roasted squash & veggies (hello, caramelized sweetness), Fall spices and creamy coconut milk. This pairs well with a giant salad and crusty bread. You will definitely find me eating it for leftovers the next day. 

Ingredients:

serves 6

1 large butternut squash - halved & seeded
2 Tbsp olive oil or coconut oil
2 Tbsp maple syrup (use the real-deal stuff!)
1/2 tsp cinnamon
Salt & Pepper
1/2 tsp Chili pepper flakes or cayenne pepper (optional)
1 medium onion - chopped in half
2 large carrots - chopped in half
4 cloves garlic - peeled
1 sprig fresh sage - finely chopped
1 sprig fresh thyme - finely chopped
3 cups vegetable broth
1 cup unsweetened coconut milk (I recommend the “lite” version)

Instructions:

Pre-heat oven to 400F. Line a baking sheet with parchment.

Cut the squash in half. Drizzle with 1 Tbsp olive oil + 1 Tbsp maple syrup. Season with salt, pepper, cinnamon & cayenne.

Cut the onion in half, cut the carrots in half, peel the garlic. Toss with remaining 1 Tbsp olive oil + 1 Tbsp maple syrup. Season with salt, pepper, cinnamon & cayenne (optional).

Place squash cut-side down on a large cookie sheet. Add carrots, onions + garlic to the sheet.

Bake for 25 minutes. Carefully transfer carrots, onion & garlic and place in a large pot or dutch oven on the stove. Leave the squash in the oven for another 20 minutes.

When the butternut squash is done roasting, remove from the oven and let cool. Once you can handle the butternut squash, carefully cut into large chunks and remove the peel. Add to the large pot or dutch oven with the carrots, onion and garlic.

Add vegetable broth, coconut milk, thyme and sage. Stir to combine, then bring to a simmer over medium heat. Reduce heat to low, cover, and simmer for 5-10 minutes.

Use an immersion blender or carefully transfer mixture to a high-speed blender (that’s safe for hot foods) and blend until creamy and smooth.

Taste and adjust flavor as needed. Enjoy as is, or top with toasted pumpkin seeds & a dollop of yogurt or coconut milk.

Enjoy!

Feel free to garnish with any of the following: pepitas, cashews, peanuts, croutons, scallions, cilantro, fresh herbs (sage, thyme), yogurt - go for it!