Roasted Butternut Squash Soup

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk is lower in calories, while heavy cream adds richness.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock is fresher and can be made from scraps.

Cut the butternut squash in half lengthwise and scoop out the seeds using an ice cream scoop.

Line a baking tray with foil and place the squash cut-side down on it.

Bake the squash at 375°F for 45 minutes to 1 hour until fork tender.

While the squash is baking, prepare the seeds by separating them from the pulp and roasting them with olive oil, salt, and pepper at 350°F for 15 minutes.

Once the squash is done, scoop the flesh into a bowl.

Melt a couple of tablespoons of butter in a pot and sauté chopped onions for 3-5 minutes until soft.

Add chopped apples, 2 tablespoons of brown sugar, 3/4 teaspoon of salt, and 3/4 teaspoon of cinnamon to the pot.

Pour in 3 cups of chicken broth and bring to a boil, then reduce to a simmer until the apples are soft.

Blend the mixture until smooth using an immersion blender or a countertop blender.

Garnish the soup with roasted squash seeds and freshly grated nutmeg.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens