Creamy roasted butternut squash soup
This recipe is so nourishing! It's incredibly simple to make, super warming, filling & perfect for the cooler season. Truly comfort in a bowl! It is also paleo, dairy free, gluten free & can be made vegan.
- 1 large butternut squash, skin removed & cubed
- 1 large carrot
- 1/2 large sweet onion
- 2 cups organic beef bone broth (or veggie stock to make it vegan)
- 1/4 cup full fat coconut milk
- 4 fresh sage leaves
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp fresh ground nutmeg
- 2 tbsp olive oil
- 1/4 tsp pink salt
- fresh cracked pepper to taste
Pre-heat your oven to 400F & line a baking sheet with parchment paper.Place cubed squash, carrot, & half onion onto your baking sheet with 2 tbsp olive oil, onion powder, garlic powder, pink salt & fresh cracked pepper. Pop baking sheet in your oven for about 40 mins - 1 hour (or until veggies are soft.) Remove from oven & allow to cool slightly. Once slightly cooled, add roasted veggies, bone broth (or veggie stock,) coconut milk, nutmeg, sage & a little more salt n pepper to your blender. Process until you achieve a smooth consistency. If you like your soup thinner, add more broth or stock.Once your mixture has reached a smooth consistency, pour into a large pot over medium high heat to warm up & enjoy! *Soup will last in the fridge in an air tight container for up to a week. It also freezes well!
DetailsPrep time: Cook time: Total time: Yield: 5 servings