Creamy Roasted Butternut Squash Soup
Creamy Roasted Butternut Squash Soup offers easy comfort in a bowl, perfect for any meal.
Equipment
- baking sheet
- Parchment Paper
- 2 QT Pot
- Vitamix 3500 Smart Blender
Ingredients
- 2 lbs Butternut squash with the skin
- 2 medium carrots
- 1 medium onion
- 5 cloves garlic
- 1 teaspoon olive oil for roasting
- 1 pinch salt or to taste
- 14 fluid ounces full fat canned coconut milk
- 2 teaspoons vegetable broth concentrate (see notes)
Toppings
- 1 tablespoon Fresh dill or other herbs or to taste
- 1 pinch Cracked pepper or to taste
- 1 tablespoon Pumpkin seeds or to taste
- 1 teaspoon olive oil or to taste
To serve
- sliced and toasted sourdough, whole wheat, or gluten-free bread optional (not included in the nutrition information)
Instructions
- Preheat the oven to 400ºF/200ºC and line a baking tray with parchment paper.
- Remove the seeds and ends of the butternut squash and cube it.
- Chop the onion and carrot and place them on the tray alongside the butternut cubes and the garlic.
- Drizzle some olive oil on top and add a pinch of sea salt.
- Roast in the oven for about 35-40 minutes, then transfer everything to a blender, squeezing the garlic cloves out and discarding their peels (careful, it’ll be very hot!).
- Add the coconut milk and vegetable broth concentrate into the blender and blend until smooth.
- Serve in bowls with your toppings of choice and a slice of toasted bread.
Notes
Vegetable broth concentrate comes in paste, powder, or cube form. The exact amount will depend on the brand used, so be sure to check the packaging and use the equivalent needed for 2 cups (500mL) of broth. This recipe makes 4 small servings or 2 large servings.
Nutrition
Serving: 1servingCalories: 300kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 400mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 10000IUVitamin C: 20mgCalcium: 80mgIron: 2mg
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