Butternut Squash Soup

Yields1 Serving
Prep Time10 minsCook Time55 minsTotal Time1 hr 5 mins

Directions

1

Preheat oven to 375 degree F.

2

Cut all the veggies (butternut squash, carrots, celery, and onion) into large chunks. Keep the garlic as is. Place all cut veggies and garlic onto a large baking sheet.

3

Toss all the veggies and garlic with the coconut oil and all the spices (salt, pepper, chili powder, and paprika). Top the veggie mixture with the rosemary leaves.

4

Roast the veggies for 45-50 minutes until they are a nice, dark golden color. For the last 5 minutes, set the oven to broil setting to get a nice char on the veggies.

5

In a large pot or dutch oven, pour the vegetable stock and turn the heat to medium. Once the veggie stock is simmering, add the roasted veggies into the pot. Using an immersion blender, puree all the veggies until the mixture is creamy with no large chunks. You can also use a regular blender to puree the soup, just ladle half the batch at a time. Add more vegetable stock to thin out the soup to desired consistency.

6

Taste for salt and pepper. Enjoy!

Category,

Ingredients

 1 lb butternut squash (peeled and deseeded)
 1 yellow medium onion
 2 carrots (peeled)
 3 celery stalks
 8 garlic cloves (peeled)
 2 tbsp coconut oil
 1 rosemary sprig
 4 vegetable stock
 1 tsp paprika
 0.50 tsp chilli powder (optional)
 2 tsp salt
 2 tsp black pepper
 1 tsp fried crispy onions (optional)
 1 tsp parmesan cheese (optional)
Nutrition Facts

Serving Size 6 cups

Servings 1


Amount Per Serving
Calories 115
% Daily Value *
Total Fat 6g10%
Saturated Fat 4g20%
Trans Fat 0g
Cholesterol 0mg
Sodium 847mg36%
Potassium 532mg16%
Total Carbohydrate 16g6%
Dietary Fiber 4g16%
Sugars 4g
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

 1 lb butternut squash (peeled and deseeded)
 1 yellow medium onion
 2 carrots (peeled)
 3 celery stalks
 8 garlic cloves (peeled)
 2 tbsp coconut oil
 1 rosemary sprig
 4 vegetable stock
 1 tsp paprika
 0.50 tsp chilli powder (optional)
 2 tsp salt
 2 tsp black pepper
 1 tsp fried crispy onions (optional)
 1 tsp parmesan cheese (optional)

Directions

1

Preheat oven to 375 degree F.

2

Cut all the veggies (butternut squash, carrots, celery, and onion) into large chunks. Keep the garlic as is. Place all cut veggies and garlic onto a large baking sheet.

3

Toss all the veggies and garlic with the coconut oil and all the spices (salt, pepper, chili powder, and paprika). Top the veggie mixture with the rosemary leaves.

4

Roast the veggies for 45-50 minutes until they are a nice, dark golden color. For the last 5 minutes, set the oven to broil setting to get a nice char on the veggies.

5

In a large pot or dutch oven, pour the vegetable stock and turn the heat to medium. Once the veggie stock is simmering, add the roasted veggies into the pot. Using an immersion blender, puree all the veggies until the mixture is creamy with no large chunks. You can also use a regular blender to puree the soup, just ladle half the batch at a time. Add more vegetable stock to thin out the soup to desired consistency.

6

Taste for salt and pepper. Enjoy!

Butternut Squash Soup

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.