BUTTERNUT SQUASH SOUP | how to make roasted butternut squash soup

butternut squash

🥗Healthier: sweet potatoes

💰Cheaper: carrots

Sweet potatoes are nutritious; carrots are budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is healthier; water is the most economical.

Preheat the oven to 425 degrees Fahrenheit.

Grab a butternut squash that weighs between 3 1/2 to 4 pounds.

Slice the ends off the butternut squash to create a flat surface.

Stand the squash upright and slice it down the middle using a slow rocking motion.

Scoop out the seeds and membrane from the squash, saving the seeds if desired.

Drizzle the butternut squash with avocado oil and coat it fully with your fingers.

Sprinkle salt and pepper on the squash, then flip it cut side down on a baking tray.

Place the tray in the oven and set a timer for 30 minutes.

After 30 minutes, cut a small onion in half and coat it with avocado oil.

Add the onion to the baking sheet cut side down and set the timer for another 30 minutes.

When the squash is done, carefully flip it over and let it cool enough to handle.

Scoop out the flesh of the squash and place it in a Vitamix or high-powered blender.

Remove the skin from the onion and add it to the blender.

Add 2 cloves of garlic, 1/2 tablespoon of maple syrup, 1 teaspoon of sea salt, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of ground ginger to the blender.

Pour in 3 to 4 cups of vegetable broth, starting with 3 cups and adding more if needed after blending.

Add 2 tablespoons of butter to the blender for creaminess, or leave it out for a vegan option.

Blend the mixture for several minutes until hot and creamy, using the soup setting if available.

Check the consistency of the soup and add more broth if desired for a soupy texture.

Roughly chop a few tablespoons of parsley and prepare some pepitas for garnish.

Pour the soup into a serving bowl and top with pepitas, parsley, and cracked black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary