Easy Roasted Butternut Squash Soup
An easy, delicious, healthy roasted butternut squash soup to keep you balanced and healthy in winter months.
Ingredients
- 3 Cups Butternut squash, cubed
- 3 Large, firm apples, cubed
- 1 medium Red onion, chopped
- 1 Tsp Fresh ginger, minced
- 1 1/2 Tsp Ground Cinnamon
- 1/2 Tsp Ground nutmeg
- 1/2 Tsp Ground Cloves
- 1/2 Tsp Ground Allspice
- 2 Tbs Coconut oil, melted
- Sea salt and black pepper to taste
- 4-5 Cups Chicken or Vegetable broth, organic
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with a piece of parchment paper or Silpat baking mat. Set aside
- Combine butternut squash, apples, red onion, ginger, cinnamon, nutmeg, cloves, allspice, and melted coconut oil in a large bowl. Season with salt and black pepper, to taste, and toss to combine.
- Spread seasoned butternut squash mixture onto prepared baking sheet and spread into a single layer. Place in pre-heated oven and roast until squash is fork tender, approximately 25-30 minutes.
- Remove from oven and let cool slightly before transferring one quarter of the roasted veggie mixture to a high-powered blender. Add one cup of broth to container and blend until smooth. Add a little more broth, if necessary, to reach desired consistency.
- Transfer puree to a large soup pot and repeat process with remaining vegetables and chicken broth. Turn heat to medium and cook, stirring frequently, until soup is heated through, approximately 5-10 minutes.
- Remove from heat and adjust seasonings, as desired, before serving. Enjoy!