Homemade 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.

Cut the top off the butternut squash and cut it in half.

Scoop out the insides of the squash.

Line a baking sheet with aluminum foil and spray with cooking spray.

Chop the medium onion and separate the pieces slightly.

Add 5 cloves of unpeeled garlic to the baking sheet.

Drizzle 1 tablespoon of avocado oil over the squash, onion, and garlic, and rub it in.

Place the squash skin side up on the baking sheet and bake in a preheated 400°F oven for 50 minutes.

After 15 minutes, take the squash out and let it cool for at least 15 minutes before handling.

Turn the squash over to cool faster after removing it from the oven.

Scoop the roasted squash out of the skin and put it in a blender.

Squeeze the roasted garlic out of its peel into the blender.

Add 4 cups of vegetable broth to the blender and blend for 1 minute.

Pour the blended mixture into a pot and turn the stove on to medium heat.

Add 0.5 teaspoon of salt, 0.5 teaspoon of black pepper, and 0.5 teaspoon of cinnamon to the pot.

Stir everything together, cover, and let it heat through for 15 minutes, stirring often.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary