Some of your favorite fall flavors have teamed up in this soul-warming roasted butternut squash soup recipe!
It’s also a fabulous recipe for meal prepping! Simply store it in your favorite airtight containers and refrigerate for up to 3 days or freeze for up to 3 months.
Butternut Squash SoupCourse: Soups and StewsCuisine: Cleanse-Friendly
2 tbsp coconut oil
3 ½ lb butternut squash
1 yellow onion, halved
1 garlic clove, peeled
½ tbsp maple syrup
¼ tsp ground nutmeg
¼ tsp ground ginger
4 cups veggie or bone broth
1 tsp sea salt
black pepper, to taste
2 tbsp butter, optional
- Preheat oven to 425°F
- Cut the ends of the butternut squash. Carefully stand the squash on end and cut it in half lengthwise. Use a spoon to remove the seeds. Place squash on a large baking pan, cut-side up, coat the flesh with olive oil and sprinkle with salt and pepper. Flip squash cut-side down and roast for 60 minutes. At the 30 minute mark, coat the halved onion with olive oil and place it cut-side down on the baking pan. Continue cooking for another 30 minutes, then remove the baking pan from the oven.
- Allow the squash to cool slightly (about 10 minutes), then use a big spoon to scoop out the flesh and transfer to a blender. Remove the outer layer of the onion and add it to the blender along with the garlic, maple syrup, salt, nutmeg, ginger, butter (if using), and broth. Start with 3 cups of broth and add more to achieve your desired consistency. Blend on high for several minutes or until smooth and creamy.
- Taste the soup and add more salt and pepper if needed. Serve the soup by drizzling a small spoonful of coconut cream on top and garnishing with pumpkin seeds, parsley, and black pepper.