Roasted Butternut Squash Soup

Ingredients:

1 butternut squash (2-2.5 lbs) peeled, pitted, and diced

5 cloves of garlic

1 large onion

2 carrots

2 celery stalks

6 sprigs of thyme

1 sprig of rosemary

1/8 tsp cayenne

1 Tbsp turmeric powder

1 tsp cumin

1/2 tsp paprika

1 can coconut milk

1 can vegetable oil

1 tsp salt

1/2 tsp black pepper

2 Tbsp olive oil

DSC_0848Steps:

  1. Preheat oven to 350ºF.
  2. Wash, peel, and chop all veggies (butternut squash, garlic, carrots, onion, and celery) To properly chop butternut squash Click Here
  3. Line a sheet pan with edges with parchment paper. Place chopped veggies on pan. Drizzle with olive oil, add seasonings (turmeric powder, cumin, paprika, salt & pepper), toss with tongs, and top with thyme and rosemary.
  4. Bake for 1 hour.
  5. When vegetables are done roasting, remove from oven, and transfer contents to food processor. I had to do this in two batches so it would all fit. Batch 1: half of roasted veggies, half of can of vegetable stock, puree. Batch 2: remaining half of roasted veggies and vegetable stock, puree.
  6. Transfer both batches of puree vegetables in large pot over medium heat.
  7. Add half a can of coconut milk and simmer for 15-20 min.
  8. Serve hot.

serving

butternut_pin

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