Roasted Butternut Squash Soup

This roasted butternut squash soup by Downshiftology tastes amazing! It has a depth of flavors, from the roasted butternut squash, onions, nutmeg, and vegetable broth. If you are looking for a comforting dish that’s easy to prepare, give this recipe a try. Read on for the full instructions.

Ingredients:

For the soup:

• 3 and 1/2 lb of butternut squash
• 1 tablespoon of avocado oil
• 1 small yellow onion (halved)
• 1 garlic clove (peeled)
• 1/2 tablespoon of maple syrup
• 1 teaspoon of salt
• 1/4 teaspoon of ground nutmeg
• 1/4 teaspoon of ground ginger
• 4 cups of vegetable broth
• cracked black pepper to taste
• 2 tablespoons of butter (optional)

For garnish:

• pumpkin seeds
• parsley
• cracked black pepper

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Instructions:

Step 1:

Preheat the oven to 425 degrees F. Slice bother ends of the butternut squash. With the flat bulb end, stand the butternut squash and carefully slice it in half lengthwise. Using a spoon, remove the seeds and membrane.

Step 2:

Place the butternut squash on a baking tray cut side up. Drizzle some oil and sprinkle salt and pepper. Flip them over and roast for 60 minutes. After 30 minutes, coat the cut half of the onion with avocado oil. Drizzle oil and place it cut side down on the baking tray. Continue for another 30 minutes. Once done, remove the tray from the oven and let it cool.

Step 3:

Once it became cool enough to handle, scoop it out using a large spoon and put it in a blender. Remove the outer layer of the onion then place it inside the blender.

Step 4:

Add in the garlic, maple syrup, salt, nutmeg, ginger, butter, and vegetable broth. First, add 3 cups of vegetable broth and add more until you achieve your desired consistency. Blend on high until it becomes creamy. Taste the mixture and season more if needed.

Step 5:

Serve the soup in bowls and garnish it with parsley, pumpkin seeds, and cracked black pepper. Enjoy!

Roasted Butternut Squash Soup