Roasted Butternut Squash Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 6
Ingredients
  • 2 medium carrots, peeled and rough chopped
  • 1 medium white onion, peeled and rough chopped
  • 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and medium diced
  • 3 cloves garlic, peeled and left whole
  • 1 tbsp coconut oil
  • kosher salt and freshly ground black pepper to taste
  • 2.5 cups vegetable broth
  • 1 granny smith apple, cored, and rough chopped
  • 2 sprigs of fresh sage
  • ¼ teaspoon cayenne
  • pinch of ground cinnamon
  • pinch of ground nutmeg
  • pinch of smoked paprika
  • 1 can of unsweetened coconut milk
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with tin foil. In a large bowl, mix together carrot, white onion, butternut squash, and garlic clove. Add in coconut oil, stir well to combine. Season with salt and pepper. Roast in oven for 20-25 minutes.
  2. Meanwhile, add vegetable broth, apple, sage, cayenne, cinnamon, nutmeg, and paprika in a large stockpot. Once finished roasting, add carrots, white onion, butternut squash, and garlic to stockpot as well. Stir well to combine. Cook on medium-high until the mixture reaches a simmer. Cover and reduce heat to low, simmer for 30 minutes until all vegetables are fork tender.
  3. Remove lid and discard sage sprigs. Slowly stir in coconut milk.
  4. Using an immersion blender, puree soup until smooth and creamy. Taste and season accordingly. Serve with desired garnishes.
Recipe by the minimalist table at https://www.daraboxer.com/theminimalisttable/roasted-butternut-squash-soup/