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.
If you don’t have an immersion blender, just put it in a high speed blender.
Butternut Squash Soup
- 1- 3ish 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
- 1 T more coconut oil
- 3-4 cups chicken broth or vegetable 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 (get brown) 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 second tablespoon of 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.