Servings: 4 click to scale
Ingredients
- 3.5 lbs butternut squash
- 1 Tbsp extra virgin olive oil
- 1 small yellow onion halved
- 1 small garlic clove, peeled
- 1/2 Tbsp maple syrup
- 1 tsp kosher salt
- 1/8 tsp ground black pepper
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 3-4 cups low sodium vegetable broth
Optional Garnishes
- pepitas
- fresh parsley
- ground black pepper
Instructions
- Slice squash it in half and remove the seeds. Preheat your oven to 425°F(220C). Slice the ends off the butternut squash. Stand the butternut squash on one end and carefully slice it in half lengthwise. Then, use a spoon to remove the seeds and membrane. Pro tip: the butternut squash is easier to slice through if you microwave it for 2 to 3 minutes.
- Season and roast. Transfer the butternut squash to a baking tray cut side up, coat with oil and sprinkle with salt and pepper. Then flip the butternut squash over so the cut side is down and roast for 60 minutes.
- Add the onion. After squash has been cooking for 30 minutes, spread a little oil on the cut side of the onion and add it to the baking tray, cut side down. Continue cooking the squash and onion for another 30 minutes, then remove the baking tray from the oven.
- Blend the soup. Once the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer it to a high-powered blender. Remove the outer layer of the onion and add it to the blender along with the garlic, maple syrup, salt, nutmeg, ginger, and vegetable broth. Start with 3cups of vegetable broth and add more to achieve your desired consistency. Blend on high for 1 to 2 minutes, until creamy. Taste the soup and add more salt and pepper if needed. Optional: while this is a dairy-free recipe, if you do tolerate dairy, adding just a tablespoon or two of fresh butter when you're blending definitely boosts the creaminess factor.
- Serve. Pour the soup into serving bowls. If you'd like, garnish the top with pepitas, parsley and black pepper.
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