Nothing quite warms the soul like a bowl of good, hot roasted butternut squash soup.One of my all time favorites, especially this time of year, is roasted butternut squash soup.
The thick, silky smooth texture is delicate on the tongue while the hearty flavors of roasted butternut squash and coconut milk give a big, robust flavor that leaves you feeling satisfied. This super is pretty simple to make because the oven does all the work.
Simply put that butternut squash in to bake and see the flavors come alive as it is roasted. Top it with fresh pepitas or roasted pumpkin seeds. Serve it with some gluten-free crackers and you are set. Happy fall y’all!
- 1 small butternut squash
- 1 can organic coconut milk
- 4 T extra-virgin, cold-pressed coconut oil
- 1 tsp. Real Salt
- 1 tsp. Real Onion Salt
- dash of black pepper
- 1/4 tsp. nutmeg
- Garnish: roasted pumpkin seeds
- Preheat oven to 400°. Peel and cube (1" or so) the butternut squash. Place on baking tray and toss in 2 T coconut oil, 1/2 tsp. Real Onion Salt and 1/2 tsp. Real Salt. Bake at 400° for 25-30 minutes or until tender. Place roasted butternut squash and all remaining ingredients in a blender and blend until smooth and creamy. Add hot water as needed to thin it out to your desired texture. Salt and pepper to taste. Top with pumpkin seeds.
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