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Roasted Butternut Squash Soup

Print Recipe
Prep Time 15 minutes
Cook Time 1 hour

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.