I almost didn’t have time to post this week, because two babies with mild colds, but here we are. Today, I’m sharing a Top 10-er, I’m a huge fan of this soup and highly suggest it to anyone as a fall go-to. Also, I’m proud to say that my (almost) two year old daughter can now identify sage. Oh my heart.
Roasted Butternut Squash Soup
Ingredients
- 2 medium carrots, peeled and rough chopped
- 1 medium yellow onion, diced
- 1 medium butternut squash, about 2-3 pounds, peeled, seeded, and medium diced
- 3 cloves garlic, peeled and left whole
- 1 tbsp coconut oil
- kosher salt and freshly ground black pepper to taste
- 3 cups vegetable broth
- 1 granny smith apple, cored, and rough chopped
- 2 sprigs of fresh sage
- 1/4 teaspoon cayenne
- pinch of ground cinnamon
- pinch of ground nutmeg
- pinch of smoked paprika
- 1 can of unsweetened coconut milk
Instructions
- Preheat oven to 400 °F. On a large baking sheet, mix together carrot, onion, butternut squash, and garlic clove. Add in coconut oil, stir well to combine. Season with salt and pepper. Roast in oven for 20-25 minutes.
- Meanwhile, add vegetable broth, apple, sage, cayenne, cinnamon, nutmeg, and paprika in a large stockpot. Once finished roasting, add carrots, white onion, butternut squash, and garlic to stockpot as well. Stir well to combine. Cook on medium-high until the mixture reaches a simmer. Cover and reduce heat to low, simmer for 30 minutes until all vegetables are fork tender.
- Remove lid and discard sage sprigs. Slowly stir in coconut milk.
- Using an immersion blender, puree soup until smooth and creamy. Taste and season accordingly. Serve with desired garnishes.