Roasted Butternut Squash Soup
ROASTED BUTTERNUT SQUASH SOUPš
Itās rainy in San Diego today, so you KNOW soup is on the menu tonight, and what better one to make than this creamy roasted butternut squash soup. Roasting the squash before blending brings out a natural smoky sweetness that adds so much flavor to the soup. Pair it with a grilled cheese for ultimate comfort food, or top with crispy sage and prosciutto or pepita seeds to keep this vegan. Youāre gonna love this one!
Serves 4-5.
Ingredients:
For the Roasted Butternut Squash Soup:
2-3 lb butternut squash (small-medium)
2 large carrots, peeled and chopped into 1ā pieces
2 large shallots, sliced
2 heads of garlic
2 tbsps olive oil
2-3 thyme sprigs
2 sprigs rosemary
Salt and pepper to taste
7-8 cups chicken or vegetable broth
Ā½ cup coconut milk or unflavored nutpods
Crusty bread for dipping
For the Crispy Topping*:
4 prosciutto slices
8-10 sage leaves
*The soup alone is vegan, so you can skip the prosciutto and opt for pepita seeds, roasted cauliflower, or croutons to top the soup with!
Directions:
For the Butternut Squash Soup:
Preheat the oven to 425 degrees. Peel and chop the squash into 1ā pieces.
Add to a lined baking sheet with the carrots and shallots. Drizzle over olive oil and season with salt and pepper. Mix until well coated and add the thyme and rosemary.
Slice the top Ā¼ of the garlic heads and add the bottom half to the baking sheet. Drizzle a good amount of olive oil over garlic heads and season with salt.
Roast on the bottom rack of the oven for 30-35 minutes or until the squash and carrots are tender. If you notice your garlic getting too brown, drizzle on a bit more olive oil.
With about 10 minutes to go on the squash, add the prosciutto and sage to a baking sheet and roast for 8-10 minutes or until crisp.
Add roasted squash, carrots, thyme, and rosemary to a blender or soup pot and blend using a regular blender or immersion blender. Add in 6 cups of the broth, then continue adding the broth 1 cup at a time until desired consistency is reached. Depending on the size of your squash and desired consistency, you may not use all the broth.
Heat on low and stir in the coconut milk or dairy free creamer.
Serve with the crisped prosciutto and sage on top with a chunk of crusty bread and enjoy!
For meal prep, just keep the toppings and soup separate until serving!
