Creamy Roasted Butternut Squash Soup

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor.

butternut squash

🥗Healthier: sweet potatoes

💰Cheaper: carrots

Sweet potatoes are nutritious and can be less expensive.

Peel the butternut squash using a potato peeler.

Slice off the bottom and top of the squash for stability.

Cut the squash in half and scoop out the seeds.

Chop the squash into one-inch thick strips and then into one-inch thick pieces.

Transfer the squash to a large rimmed baking sheet.

Peel and slice two medium carrots into one-inch chunks and add to the baking sheet.

Cut a medium yellow onion into eighths and add to the baking sheet.

Smash four garlic cloves to peel and add to the baking sheet.

Drizzle the veggies with extra virgin olive oil and sprinkle with salt and pepper.

Toss the veggies with hands until evenly coated.

Spread the veggies into a single layer on the baking sheet.

Bake in a preheated oven at 400°F for about 35 to 40 minutes until fork-tender and golden at the edges.

Transfer the roasted veggies to a blender in batches, adding half of the chicken broth with each batch.

Blend until completely smooth and creamy, adding more chicken broth if needed.

Transfer the blended mixture to a dutch oven or soup pot.

Add half a cup of filtered water to thin out the soup.

Season with cinnamon and nutmeg, then bring to a light boil while stirring occasionally.

Add butter and maple syrup to the soup and stir until melted.

Season to taste with salt and pepper before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens