Roasted Butternut Squash Soup
Roasted Butternut Squash Soup
Ingredients
- 5 cups butternut squash skin removed and cubed
- 2 cups carrots peeled and cut on an angle into 2.5cm slices
- ½ brown onion sliced
- 5 cloves garlic leave whole or slightly crush
- 2 tsp avocado oil
- 2 tsp maple syrup
- ¼ tsp salt
- ¼ tsp pepper
- 1 ½ vegetable stock
- â…” cup light coconut milk plus more for serving (or sub cashew milk)
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg optional
- ¼ tsp cayenne pepper optional
Instructions
- Heat oven to 200 C. Line two baking sheets with parchment paper.
- Add cubed squash, carrots, onion, and garlic to the baking sheet and drizzle with oil and maple syrup. Season with salt and pepper and toss to combine. Bake for 25-30 minutes, or until squash and carrots are tender.5 cups butternut squash, 2 cups carrots, 1/2 brown onion, 5 cloves garlic, 2 tsp avocado oil, 2 tsp maple syrup, 1/4 tsp salt, 1/4 tsp pepper
- Transfer to a large pot or Dutch oven and add vegetable stock, coconut milk, cinnamon, nutmeg (optional), and cayenne (optional). Stir to combine, then bring to a simmer over medium heat. Then reduce heat to low, cover, and simmer for 5-10 minutes to allow the flavors to meld.1 ½ vegetable stock, 2/3 cup light coconut milk, 1/4 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp cayenne pepper
- 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. If you prefer thinner soup, add more vegetable broth at this time.
- Taste and adjust flavor as needed, adding salt and pepper to taste, maple syrup for sweetness, cinnamon for warmth, nutmeg for nuttiness, or cayenne for heat.
- Enjoy as is, or top with toasted pepitas (pumpkin seeds) or croutons and an extra drizzle of coconut milk (optional). Store cooled leftovers covered in the refrigerator for up to 4-5 days, or in the freezer up to 1 month. Reheat on the stovetop over medium heat (or microwave) until hot.
Notes
*If oil-free, sub a bit more maple syrup and/or a little vegetable broth
*To make croutons, slice day-old bread (we like sourdough) into cubes (it may be easier to cube a slice of bread with scissors if your bread is difficult to cut). Add to a baking sheet or oven-safe cast-iron pan and toss with a little oil, salt, pepper, and garlic powder. Bake for 5-10 minutes at 200C or until golden brown and toasty.
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