March 27, 2020

Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Yield: 4 servings
Ingredients: 4 ½ cups Butternut squash; 1 Medium yellow onion, chopped; 3 Garlic cloves, minced; 1 cup Coconut cream; 4 cups Chicken or vegetable stock; 1 tsp Garlic powder; 1 tsp Salt; 1 tsp Black pepper; 1 tsp Cinnamon; 1 tbsp Butter or ghee; 2 tbsp Olive oil; 1 tsp Arrowroot or cornstarch; ¼ cup Pumpkin seeds for garnish; ¼ cup Heavy cream for garnish; 1 tsp Paprika for garnish

AuthorErin GroveCategoryQuick and Easy Dinners, Soup, Veggies

Yields4 Servings

4 ½ cups Butternut squash

1 Medium yellow onion, chopped

3 Garlic cloves, minced

1 cup Coconut cream

4 cups Chicken or vegetable stock

1 tsp Garlic powder

1 tsp Salt

1 tsp Black pepper

1 tsp Cinnamon

1 tbsp Butter or ghee

2 tbsp Olive oil

1 tsp Arrowroot or cornstarch

¼ cup Pumpkin seeds for garnish

¼ cup Heavy cream for garnish

1 tsp Paprika for garnish

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.

Ingredients