Roasted Butternut Squash Soup

Roasted Butternut Squash soup is perfect for the Fall or Winter. This recipe is easy to follow and vegan-friendly. Substitute gluten free crackers or bread to share this dish with anyone!

Equipment

Food processor or immersion blender, serrated knife, baking sheet, peeler

Ingredients

Roasted Butternut Squash Soup

1 large butternut squash

Olive oil

Salt, pepper

Optional: thai chili pepper, lime juice, cilantro, baguettes

Directions

Begin by preheating the oven to 400ºF

Peel the outside of the squash and discard the skin. Cut the top of the squash off and then cut in half. Remove the seeds from the core. Cut the squash in large cubes. Place the cubes on the baking tray, lightly coat with olive oil, salt, and pepper.

Bake in the oven for 25-40 minutes, rotating halfway through. Prick with a fork to ensure the squash is soft and tender.

Once baked, let cool for 10 minutes. After, add the squash to a large stovetop pot or a food processor and blend until creamy and smooth. Transfer to a stovetop pot and set heat to low. Adjust flavor with more salt and pepper as desired. Stir and simmer for 5 minutes.

Alternatively, you may add ¼ c. coconut milk, 2 tsp. Lime juice, ¼ tsp Thai chili flakes, 1 tbsp minced cilantro, or green onions for another flavor profile.

Serve with homemade sourdough or crackers and enjoy. 

Store leftovers in the fridge for up to 4 days or freeze for 1-2 weeks.