Roasted Butternut Squash Soup
This vegetarian soup is healthy, filling and tasty. It has minimal ingredients and isn’t too complicated.
I work full time and my life can be hectic like everyone else, so I am always looking to create recipes and meals to be able to throw in the freezer and have on hand for those last minute dinners. This is a meal I have taken to tons of my new mama friends because it’s super easy to reheat.
AuthorErin GroveCategoryQuick and Easy Dinners, Soup, VeggiesPreheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Peel the butternut squash and cut into 1 inch cubes. You can also use pre cut butternut squash from your local grocer to cut down on time.
In a bowl, toss butternut squash with 1 tbsp olive oil.
Spread butternut squash onto the baking sheet in an even layer.
Roast in the oven for 25 minutes.
Stir the squash and roast for another 8 minutes.
While squash is roasting, add butter and garlic to a large saute pan.
Add the chopped onions to the pan. Saute on medium heat for 8 minutes or until onions are soft.
Add chicken stock, garlic powder, salt, pepper and cinnamon. Stir and let simmer on low for 5 minutes.
Add coconut cream and stir. Let simmer for 5 minutes.
Whisk in arrowroot or cornstarch and simmer for 5 minutes.
Add butternut squash to the broth and stir.
Pour the liquid mixture and butternut squash mixture into a blender. Blend until smooth.
To serve, garnish with a drizzle of heavy cream, dash of paprika and pumpkin seeds.
Ingredients
Directions
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Peel the butternut squash and cut into 1 inch cubes. You can also use pre cut butternut squash from your local grocer to cut down on time.
In a bowl, toss butternut squash with 1 tbsp olive oil.
Spread butternut squash onto the baking sheet in an even layer.
Roast in the oven for 25 minutes.
Stir the squash and roast for another 8 minutes.
While squash is roasting, add butter and garlic to a large saute pan.
Add the chopped onions to the pan. Saute on medium heat for 8 minutes or until onions are soft.
Add chicken stock, garlic powder, salt, pepper and cinnamon. Stir and let simmer on low for 5 minutes.
Add coconut cream and stir. Let simmer for 5 minutes.
Whisk in arrowroot or cornstarch and simmer for 5 minutes.
Add butternut squash to the broth and stir.
Pour the liquid mixture and butternut squash mixture into a blender. Blend until smooth.
To serve, garnish with a drizzle of heavy cream, dash of paprika and pumpkin seeds.