Roasted Butternut Squash Soup
by Downshiftology https://downshiftology.com/recipes/roasted-butternut-squash-soup/
Ingredients:
- 1.75 pounds butternut squash
- 0.5 tablespoon avocado oil
- 0.5 small yellow onion halved
- 0.5 garlic clove peeled
- 0.25 tablespoon maple syrup
- 0.5 teaspoon salt
- freshly ground black pepper to taste
- 0.13 teaspoon ground nutmeg
- 0.13 teaspoon ground ginger
- 1.5 to 2 cups vegetable broth
Optional garnish: pepitas, parsley, and freshly ground black pepper
Directions:
- Slice the butternut squash in half. Preheat your oven to 425°F (220C).
- Slice the ends off the butternut squash. Stand the butternut squash on end and carefully slice it in half lengthwise. Pro tip: the butternut squash is easier to slice through if you microwave it for 2 to 3 minutes.
- Remove the seeds. Use a spoon to remove the seeds and membrane.
- Season and roast.
- Transfer the butternut squash to a baking tray cut side up, coat with oil, and sprinkle with salt and pepper. Then flip the butternut squash over so the cut side is down and roast for 60 minutes.
- Add the onion. After 30 minutes, spread a little oil on the cut side of the onion and add it to the baking tray, cut side down.
- Continue cooking for another 30 minutes, then remove the baking tray from the oven.
- Blend the soup. Once the butternut squash is cool enough to handle, use a large spoon to
scoop out the flesh and transfer it to a high-powered blender. - Remove the outer layer of the onion and add it to the blender along with the garlic, maple syrup, salt, nutmeg, ginger, and vegetable broth. Start with 3 cups of vegetable broth and add more to achieve your desired
consistency. Blend on high for 1 to 2 minutes, until creamy. Taste the soup and add more salt and seasonings. - Serve. Pour the soup into serving bowls. If you'd like, garnish the top with pepitas, parsley and black pepper.
