Serves 4
Soup season is officially upon us and not only does soup hit the spot on a cold day, it’s also one of the easiest things you can make for dinner. This super creamy (yet cream-less) roasted butternut squash soup is a slightly adapted version from Cookie and Kate and it’s by far the best butternut squash soup I’ve ever tasted and incredibly simple to make! Butternut squash is one of the most nutritious and healthiest vegetables you can eat, with a rich array of vitamins, minerals, antioxidants as well as lots of fiber - and it's super filing too! You can see the original recipe here: http://cookieandkate.com/2015/roasted-butternut-squash-soup/
Ingredients:
- 1 large or 2 smaller butternut squash, halved vertically with seeds removed
- 1 – 2 tablespoons coconut oil
- 1-tablespoon olive oil
- ½ cup chopped shallot
- 1 ½ teaspoons salt
- 3 garlic cloves minced
- 1/8-teaspoon ground nutmeg
- Freshly ground pepper to taste
- Up to 4 cups vegetable broth
- 1-2 tablespoons butter (you can substitute olive oil for dairy free/vegan soup)
- Parsley for garnish (optional)
Preparation:
- Preheat oven to 425 degrees and line a rimmed baking sheet with parchment paper. Rub each half of the butternut squash with coconut oil to lightly coat the squash on the inside. Sprinkle it with salt and pepper.
- Turn the squash face down on the baking sheet and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, and then use a large spoon to scoop the butternut squash flesh into a bowl and discard the skin.
- Next, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds, stirring frequently.
- Now add the reserved squash to the pot, then add 3 cups of the vegetable broth, nutmeg and a few twists of freshly ground black pepper. Bring the mixture to a simmer and cook, stirring occasionally, for 15 to 20 minutes so the flavors have a chance to meld. Then use your immersion blender to blend the soup completely. Then add 1 to 2 tablespoons butter or olive oil, to taste, and blend again. If you want your soup thinner add more vegetable broth. Taste and blend in more salt and pepper, if necessary. Pour soup in individual bowls, top with a little more black pepper and parsley (optional) and enjoy!
- To store leftover soup, let it cool completely before transferring it to a proper storage container and refrigerate for up to 4 days (leftovers taste even better the next day!) Or, freeze this soup for up to 3 months.