Roasted Butternut Squash Soup
Experience the ultimate fall comfort with this creamy roasted butternut squash soup. Perfectly balanced with natural sweetness from maple syrup and carrots, then enhanced with warming cinnamon and a touch of heat, this 10-ingredient soup is luxurious and nourishing. Roasted garlic and onions provide a rich depth of flavor that makes this the perfect holiday side dish or healthy winter lunch.
Instructions
- 1
Preheat oven to 400 degrees F (204 C) and line two baking sheets with parchment paper.
- 2
Toss cubed butternut squash, skin removed (5 cup), carrots (2 cup), white onion (0.5 medium), and garlic cloves (5 clove) with avocado oil (2 tsp), maple syrup (2 tsp), sea salt (1 pinch), and black pepper (1 pinch). Spread on baking sheets and bake for 30 minutes or until tender.
- 3
Transfer vegetables to a pot and stir in vegetable broth (2 cup), coconut milk (0.67 cup), ground cinnamon (0.25 tsp), ground nutmeg (1 pinch), and cayenne pepper (1 pinch). Simmer for 10 minutes.
- 4
Blend the mixture with an immersion blender or in a high-speed blender until completely smooth. Adjust consistency with more broth if needed.
- 5
Taste and add final seasoning adjustments. Serve warm topped with croutons (1 handful), pepitas (1 sprinkle), and an extra drizzle of coconut milk.
Nutrition Facts
Per portion