Roasted Butternut Squash Soup

Roasted butternut squash= Basic Culinary Skill Level- click to read about how I rate the difficulty of my recipes

Serves 6:

  • 2 small or 1 large butternut squash
  • 2 TB oil or butter
  • salt and pepper
  • 2 TB oil
  • 1 onion, medium dice
  • 2 carrots, medium dice
  • 1 garlic clove, chopped
  • 1 1/2 cups of water or stock
  • 1/2 tsp apple cider vinegar
  • 1 sprig of rosemary
  • salt and pepper
  • 1 TB fat: butter, oil, cream, milk or cashew butter
  • (optional garnish: 1/4 cup parsley, chopped)
  1. Roast squash in a 425 degree oven for 45-55 minutes (until a fork easily pierces squash and the edges are browned). Remove from oven and let cool for 30 minutes. Use a knife to remove the skin and roughly chop the squash.
  2. Heat fat over medium heat and cook onions and carrots until they soften, about 5 minutes. Add garlic, stir to combine and add roasted butternut squash. Stir to combine and season with salt and pepper.
  3. Add water or stock and apple cider vinegar and bring to a boil over medium heat. Reduce to a simmer. Add the rosemary sprig and place the pans lid on top of the pan with a gap left for air to escape.
  4. Simmer for 45 minutes. Puree in a blender with 1 1/2 cups of water. Pour back into the pan and place over low heat. Season to taste with salt, pepper and cayenne pepper (at least 1/2 tsp salt). Turn off heat and finish with last 1 TB fat. Optional: garnish with parsley.

*please use organic ingredients, if possible

** Leftover soup freezes well and provides an awesome meal without cooking for the future. Freeze in oven safe glass containers and thaw at 350 degrees until warm- enjoy!

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