Roasted Butternut Squash Soup Recipe - Laura Vitale - Laura in the Kitchen Episode 660

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.

Preheat the oven to 375°F.

Peel and cut the butternut squash into large chunks, deseeding them.

Place the vegetables on a baking sheet.

Drizzle with 3 to 4 tablespoons of olive oil.

Season with salt, pepper, and a couple teaspoons of chili powder.

Toss the vegetables together with your hands.

Roast in the oven for 45 minutes to 1 hour until tender.

Puree the roasted vegetables in a blender in batches, adding about 1 cup of vegetable stock or water each time.

Heat the pureed soup in a saucepan, adding more water or stock to reach desired consistency.

Simmer for about 4 to 5 minutes before serving.

Optional: add a dollop of goat cheese and a few dashes of hot sauce before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens