Roasted Butternut Squash Soup

roastedbutternutsquashsoup

Roasting makes this so much better.  Everything is roasted in the oven after being tossed with some spices, and then combined in a large pot with some chicken stock to simmer. The more chicken broth that you add, the soupier it will be.

Ingredients
  1. 1 large butternut squash (about 5 lbs)
  2. 1 green apple, sliced and cored
  3. 1 small yellow onion, chopped
  4. 2 carrots, chopped
  5. 3 tbsp olive oil
  6. 2 tsp cinnamon
  7. 1 1/2 tsp salt
  8. 1/2 tsp cumin
  9. 1 tsp chili powder
  10. 2 tbsp butter
  11. 3 cups chicken broth (you can add in some coconut milk and make it more creamy)
Instructions
  1. Preheat oven to 400 degrees F. In a large bowl, combine the butternut squash, olive oil, 1 tsp cinnamon, 1/2 tsp salt, and 1/2 tsp cumin. Mix together, coating the squash well. Spread out on a rimmed baking sheet.
  2. Next, in the same bowl that the butternut squash was in, toss the apple slices, onion, and carrots to coat with the remnants. Place on a second rimmed baking sheet and add both baking sheets to the oven. Roast for 35-40 minutes until soft, stirring once.
  3. Melt butter over medium heat in a large pot on the stove. Add the roasted ingredients and then the chicken broth. Add 1 teaspoon each of salt, cinnamon and chili powder. Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes.
  4. Using an immersion blender, combine the ingredients until smooth, or transfer to a blender to puree. Serve warm, top with pumpkin seeds and parsley.

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