Roasted Butternut Squash Soup

As winter approached, I wanted a butternut squash recipe that was both easy to prepare and delicious.

After several trial runs, I found the perfect combination of minimum effort and maximum taste. We’ll show you just how easy it is for this butternut squash soup, perfect for the holidays or any other occasion.

To enhance the natural sweetness of the vegetables and to maximize their flavor, we roast the carrots, squash, onions, and garlic. The taste of the soup was not as complex and rich when we sauteed the vegetables in the pot.

After roasting, transfer the vegetables to a Dutch Oven with coconut milk for creaminess and cinnamon for a warm spice. We like to add cayenne and nutmeg for more heat and fall flavor. That’s it! It’s simple at its best.

After the flavors have blended, the pureed soup will have a luxurious and creamy texture.

We like to top it off with croutons or toasted pumpkin seeds if you prefer.

Ingredients

SOUP

• Five cups of cubed butternut squash with the skin removed (1 butternut squash).
• 2 cups carrots (peeled, cut into slices of 1 inch)
• Sliced 1/2 medium yellow or white onion (1 cup)
• Five cloves of garlic, peeled. (Leave whole or slightly crushed).
• 2 tsp Avocado oil (if oil is not available, use a little more maple syrup or vegetable broth).
• 2 tsp Maple Syrup
• Sea salt and black pepper, one healthy pinch each
• 1 1/2 to 2 cups vegetable stock
• Light coconut milk plus additional servings (or substitute cashew milk).
• 1/4 tsp of ground cinnamon
• 1 pinch nutmeg (optional)
• One pinch of cayenne (optional)

FOR SERVING optional

• Toast croutons. (See notes for instructions).
• Toasted pumpkin seeds (pepitas)

Instructions

• Heat oven to 400° F (204° C). Line two baking sheets (as written in the original recipe // adjust the serving size as necessary) with parchment paper.
• Add the cubed carrots, onions, and garlic, along with the oil, to a baking sheet. Drizzle maple syrup and oil over them. Add salt and pepper to taste and combine. Bake for 25-30 mins, or until carrots and squash are tender.
• Add coconut milk, cinnamon (optional), nutmeg, and cayenne to the large pot (Dutch Oven). Stir well, and then simmer on medium heat. Reduce heat to low and cover for 5-10 mins to let the flavors meld.
• Blend until smooth and creamy using an Immersion blender or a High-Speed Blender that is safe for hot food. Add more vegetable broth if you want a thinner soup.
• Add salt and pepper as desired. You can also add maple syrup to sweeten, cinnamon to warm, nutmeg to nuttiness, or cayenne to heat.
• Enjoy the dish as-is, or add toasted pumpkin seeds (pepitas) or croutons and drizzle extra coconut milk on top (optional). Cooled leftovers can be stored in the fridge for up to 4 days or frozen for up to one month. Reheat in the microwave or on medium heat.