Roasted Butternut Squash Soup

Who doesn’t love a creamy warm soup on a cold fall day? I do for sure!  With all the running around that we do from activity to activity, it’s nice just to come home, sit down and warm up to a yummy soup.  I have the perfect recipe that is easy to make and is delicious! This is seriously so easy to make, you will find yourself making it all the time.

Gather all your veggies, wash and cut them into cubes or small pieces. I like to peel and cut my squash beforehand vs roasted it in halves, its a tiny bit more work on the prep side but this way they will roast quicker, and you will get to eat your soup sooner!  For the garlic just peel the cloves and leave them whole.

Line a roasting pan with parchment paper, this way clean up is way easier. Place all your veggies in the lined roasting pan.  Lightly season with salt, pepper and any fresh or dry herbs of your choice. I like my soup to have a bit of a kick to it, so to compliment the sweetness of the squash I add a pinch of cayenne pepper. Drizzle olive oil over all the ingredients enough so they are coated, you can use a spoon to mix it up a bit to ensure the oil gets to all the veggies.

Place pan in a preheated oven to 350 to roast. Cooked veggies should be soft when ready, double check the carrots because they usually take a bit longer to cook.

Transfer veggies into a large pot and add about half of the stock (veg, chicken, or beef) to it as well as your coconut milk or cream. I use an immersion blender because for me its easier to use and I can just put it in a big pot and it works it magic at once.  A food processor will work just as well, you just have to transfer the veggies from the processor to the pot, and depending on how big your processor is you might have to do this in steps. Continue to add the remainder of the stock until it reaches your desired consistency.

Once it is nice and smooth, bring the pot to the stovetop and simmer for about  10 minutes and stir. Serve with a dollop of sour cream, creme fraiche or plain yogurt. Garnish with fresh herbs for a bit of pizzaz!

 

Roasted Butternut Squash Soup

Ingredients 1 Butternut Squash 3 -4 Carrots 1 Large Onion 3-4 Stalks of Celery  5 cloves of Garlic Salt and Pepper to taste Cayenne Pepper 3 Tablespoon Olive Oil 3 Sprigs of Thyme (optional) 1 Sprig of Rosemary (optional) 3-4 Cups of Chicken or Vegetable Stock 1/2 to 1 Cup of Coconut milk, milk or heavy cream Sour Cream (optional)

Instructions

Pre Heat Oven to 350 F Line  a large pan with parchment paper Wash and cut vegetables in squares, cut just peel the garlic, add to roasting pan. Season, with salt and peppers to taste Drizzle olive oil over veggies Toss in some fresh or dried herbs (optional) Roast for 45 minutes to 1 hour, until all veggies, are soft Once all veggies are cooked, combine 1 cup of stock and puree either with an immersion blender or food processor. Add in the remainder of stock and milk and stir. Simmer for about 10 min

This recipe can easily be modified to your food restrictions or taste. Omit the dairy products and use vegetable stock for a vegan option. The possibilities are endless!!

Bon Appetit !! Let me know if you made this soup and how it came out! I would love to hear from you!