Name: Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 butternut squash (4 cups diced); 3 large carrots; ½ a large apple; ½ a medium yellow onion (or 1 small yellow onion); 1 bulb garlic; 1 inch ginger root (or ⅓ tsp ginger powder); 1 Tbsp fresh thyme, leaves removed from stems (or ⅓ tsp dried thyme); 2 Tbsp extra-virgin olive oil; 1 tsp salt; ¼ tsp black pepper; ¼ tsp ground cinnamon; 3-4 cups low sodium vegetable broth; ½ cup unsweetened coconut milk (or milk of choice)

Description

A delicious and creamy roasted butternut squash soup with vibrant flavors.

Ingredients

Scale

1 butternut squash (4 cups diced)
3 large carrots
½ a large apple
½ a medium yellow onion (or 1 small yellow onion)
1 bulb garlic
1 inch ginger root (or ⅓ tsp ginger powder)
1 Tbsp fresh thyme, leaves removed from stems (or ⅓ tsp dried thyme)
2 Tbsp extra-virgin olive oil
1 tsp salt
¼ tsp black pepper
¼ tsp ground cinnamon
3–4 cups low sodium vegetable broth
½ cup unsweetened coconut milk (or milk of choice)

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Instructions

Preheat oven to 400℉ (200°C). Line a baking sheet with parchment paper and spray with cooking spray.
Peeled the butternut squash, cut it in half, and scoop out the seeds. Dice the squash flesh into 1 inch sized pieces. Roughly chop the apple, carrots, and onion. Remove the thyme leaves from the stem. Cut the top end off of a whole bulb of garlic and peel the ginger root.
Place the butternut squash, carrots, apple, onion, garlic, and ginger on the prepared baking sheet and coat them in olive oil, cinnamon, thyme, salt, and pepper. Bake in the preheated oven for 30-40 minutes until the squash is easily pierced with a fork.
When the vegetables are done roasting, remove them from the oven and add everything to a blender except the garlic.
Squeeze the garlic cloves out of the skin and add them to the blender. Then add 3 cups of vegetable broth and the coconut milk. Blend until smooth, using a spatula to push down the sides as needed.
Pour the soup into a large stockpot and heat on medium until it starts to bubble. Lower to medium-low or low for another minute or two. If it’s too thick, add 1 more cup of vegetable broth or a little water.
If you don’t have a high-speed blender, you can use an immersion blender to blend everything in a pot.

Notes

This recipe can easily be customized by adding other vegetables.
For a spicier version, add a pinch of cayenne pepper.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Roasting and Blending
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 5g
Sodium: 400mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg