Name: Creamy Roasted Butternut Squash Soup
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1.5 lbs. butternut squash, peeled + cubed + roasted ((That's about 4-6 cups)); 0.5 null onion, chopped; 4 null garlic cloves, minced; 1 tbsp extra virgin olive oil; 1 (14 oz.) can full-fat coconut milk ((See Notes!)); 3 cups organic vegetable stock, low-sodium; 1 tsp sea salt; 1 tsp turmeric powder; 0.5 tsp smoked paprika; 0.5 tsp ground cumin; 0.5 tsp dried oregano; 0.5 tsp dried basil; 0.5 tsp dried parsley; null Pinch of red pepper flakes; 2 cups homemade croutons

Instructions

Show units in method

1

Follow the How to Roast Butternut Squash recipe.
2

To make your own homemade croutons (2 cups), see this recipe!
3

In a medium-sized dutch oven pot over medium-high heat, add the extra virgin olive oil (1 tbsp). Once heated, add the cloves (4 garlic) and onion (0.5), and sauté until translucent and fragrant, about 1-2 minutes.
4

Add the turmeric powder (1 tsp), ground cumin (0.5 tsp), sea salt (1 tsp), smoked paprika (0.5 tsp), dried oregano (0.5 tsp), dried basil (0.5 tsp), dried parsley (0.5 tsp), and [Pinch of red pepper flakes], stirring until combined.
5

Add in the butternut squash (1.5 lbs), organic vegetable stock (3 cups) and oz.) can full-fat coconut milk (1 (14), stirring everything together until combined.
6

Let everything boil for 1-2 minutes, then reduce heat to low to allow a simmer. Continue to simmer for another 5 minutes.
7

Carefully using a hand-blender (immersion blender), blend the veggies in the soup until fully broken down and smooth, about 2-3 minutes.
8

At this point, the soup should be thickened as it continues to simmer.
9

Remove from heat and serve immediately into prepared bowl(s), top with homemade croutons (2 cups), if desired.
10

Bon Appetit!