Roasted Butternut Squash Soup
by Emily C.
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Yield: 6
servings
Description:
Pro tip: to make this already simple recipe even easier, used pre-cut butternut squash.
Ingredients:
- 2 lb cubed butternut squash
- 1 medium onion, halved ans sliced into wedges
- 4 cloves garlic, peeled
- 1 teaspoon Salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons avocado oil, or another heat safe oil
- 2 cups chicken broth, or more as needed
- 1 can coconut milk
- Crumbled, cooked bacon To Taste
- Diced apple optional
Steps:
- 1 Preheat oven to 425ºF.
- 2 Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. Sprinkle with salt, pepper and drizzle oil over top. Use your hands to toss everything around so it’s evenly coated.
- 3 Roast for 35–40 minutes on a lower oven rack, tossing things around with a spatula a couple of times during cooking.
- 4 Transfer roasted items to a medium to large soup pot. Add chicken broth and heat to a simmer. Let it simmer for about 5 minutes and then blend it with an immersion blender (or in batches with a countertop blender) until smooth.
- 5 Stir in coconut milk or cream. Add a little more salt, if needed, before serving. Top with diced apple and crumbled, cooked bacon, if desired.
