Fall is the perfect time for soup! With the temps finally cooling down, I am sharing my favorite roasted butternut squash soup recipe. It is warm, filling and delicious!
What you need:
1 butternut squash - peeled and diced
1 tsp salt
1/2 tsp pepper
1 tsp Italian seasoning
1/2 tsp Nutmeg
1/2 tsp Cinnamon
3 tbsp Olive oil
1 Bell pepper - cut in half and remove stem/seeds
Pre heat your oven to 400f. On a cookie sheet spread out your butternut squash. Drizzle with olive oil and spices. Mix and bake in the oven for 15 mins.
Ingredients for the stock:
1 Onion - diced
1 tsp salt
6 peppercorns or 1/2 tsp black pepper
1 tsp Italian seasoning
3 carrots - diced
3 ribs of celery
1 clove Garlic
2 bay leaves
1 carton chicken stock
2 cups water
1 tbsp Butter or Olive oil
On your stovetop, melt butter or olive oil in a stockpot. Saute onions and garlic. Add in celery, carrots and spices. Stir occasionally and cook for 5 mins. Then add in chicken broth and water. (I usually empty the carton and then refill with water so it's equal parts)
Take out roasted butternut squash and bell pepper. Add into your stockpot. Cook together for 30 mins.
Pull out the two bayleaves then using an immersion blender, blend until smooth.
Optional - add 1/2 c heavy whipping cream or coconut cream or soy creamer.
Top with creme fresh, parmesan cheese, sliced green onions, pumpkin seeds, etc.
Enjoy!
For some more recipes check out what my friends made!
Looks yummy and easy directions! A great recipe to warm you up. Thank you for sharing!
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