Recipes

Butternut Squash Soup

Ingredients

  • Butternut squash, peeled and cut into cubes (3 lbs | 1.4 kg)
  • Avocado oil (3 tbsp)
  • Salt and pepper to taste
  • Butter (2 tbsp)
  • Onion, diced (1)
  • Nutmeg (1/2 tsp)
  • Cinnamon (1/2 tsp)
  • Vegetable, or chicken broth (4 cups)

Instructions

  1. Preheat the oven to 400°F or 200°C.
  2. Bake butternut squash cubes tossed with avocado oil, salt, and pepper for 40 minutes until tender, flipping halfway through.
  3. In a large saucepan, melt the butter and sauté onion for 5 minutes.
  4. Add roasted butternut squash, nutmeg, and cinnamon. Sauté for few more minutes.
  5. Add broth of your choice, bring it to a boil, and then reduce the heat and simmer for 10 more minutes. Adjust the seasoning.
  6. Use a blender to puree the soup.
  7. Serve with a drizzle of half&half and a few pumpkin seeds.
Soups
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