Roasted Butternut Squash Soup
This soup is an excellent dish for Thanksgiving or holiday season meal. Butternut squash has a sweet nutty taste similar to pumpkin and is rich in antioxidants and phytonutrients.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 2 tbsp coconut oil
- 1 butternut squash
- 1 sweet onion, chopped
- 1 garlic clove, minced
- 3 large carrots, chopped
- 1 ½ tsp sea salt
- 1 tsp thyme
- ½ tsp ground ginger
- 1 cup vegetable broth
Cut the butternut squash in half and rub with 1 Tbsp coconut oil.
Place cut sides face down on a baking sheet and bake at 350 degrees for 30 minutes until soft.
In the meantime, chop the garlic and onion and sauté, on medium high heat, in a large pot with 1 Tbsp. coconut oil for about 5 minutes or until onions are soft.
Add the carrots, salt, thyme, and ground ginger and stir.
Add the vegetable broth, turn to high, and bring to a boil.
Reduce heat and simmer for 10-15 minutes.
When butternut squash is soft, remove from oven and allow to cool.
Once cool enough to handle scoop out seeds, remove the skin and place squash in a blender.
Add the broth mixture and blend until smooth.