Roasted Butternut Squash Soup
Fall is here and that means hearty soups are on the menu rotation! Get cozy with this Roasted Butternut Squash Soup, perfect for big families or leftovers for one!
Makes 6-7 cups
- 1 large butternut squash, cut in half vertically and seeds removed
- 2 tablespoons olive oil
- ½ cup chopped white onion
- 1 cup carrots
- 1 cup celery
- 1 teaspoon salt
- 4 garlic cloves, pressed or minced
- 1 teaspoon brown sugar
- ⅛ teaspoon ground nutmeg
- Freshly ground black pepper, to taste
- 2 cups vegetable broth
- 1 cup coconut milk
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Place the butternut squash on the pan (flesh side up) and drizzle 1 tsp of olive oil on each half. Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
- Place the squash face down and cook until it is tender and completely cooked through, about 45 to 50 minutes. Allow the squash to cool so you can handle it, about 10 minutes. Then use a large spoon to scoop the squash flesh into a bowl and discard the skin.
- While the squash is cooking, in a large soup pot, heat the remaining olive oil over medium heat. Add the chopped onion, carrots, celery and salt. Stir often and cook until the vegetables are beginning to soften, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.
- Add the reserved squash, brown sugar, nutmeg and freshly ground black pepper. Pour in the vegetable broth and coconut milk.
- Cook until the vegetables are tender.
- Using an emulsion blender or a high-power blender, cream the soup until smooth. (This may need to be done in batches depending on the size of your blender).
- If you would like a thinner soup, stir in ½- 1 cup of extra broth.
- Season with any additional salt and pepper needed. You can store in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
This page was printed from the BMI Medical website: http://bmimedical.ca/