This is a tasty roasted butternut squash soup. It’s not my husband favorite, but I really like it.
First, you will roast all the fruits and vegetables coated in the spices, then you will simmer and puree. What could be easier?
Roast the 2 sheets of vegetables in the oven together if they fit. This saves time.
Make the soup as thick or thin as you like.
Butternut Squash Soup
- 1- 5ish lb. butternut squash, cubed
- 1 medium apple, cubed (I used a Fuji apple)
- 1 medium onion, roughly chopped
- 2 medium carrots, peeled and roughly chopped
- 2T coconut oil (or avocado oil)
- 2 t cinnamon
- 1 1/2 t salt
- 1/2 t cumin
- 1 t chili powder
- 2 T ghee, or more coconut oil
- 3 cups chicken broth
- Preheat oven to 400 degrees. Line 2 large cookie sheets with parchment paper.
- In a bowl, coat the squash with the 2 T of oil mixed with half the cinnamon, 1/2 t of the salt and the cumin. Place on cookie sheet. Roast 40 minutes, turning half way. Let it carmelize for better flavor. Roast with the sheet in step 3 to save time.
- Coat the apple, onion and carrots with the leftover oil in the bowl from the squash. Place on second cookie sheet. Roast 40 minutes, turning halfway.
- Heat the ghee or oil in a large pot. Add the vegetables and broth. Add the rest of the spices. Stir to combine. Heat to boiling, then simmer covered 15-20 minutes.
- In the pot, use an immersion blender to puree the ingredients until smooth. If you would like it thinner, add a little more broth, or some non-dairy milk.