Roasted Butternut Squash Soup
$0.00 Cooking Fee
Serving Size: 8 ounces
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Preheat oven to 400o F.
- In a large bowl, combine the butternut squash, avocado oil, and 1/2 the cinnamon and Kosher salt, and all the cumin. Mix together, coating the squash well. Spread out on a rimmed baking sheet.
- Next, in the same bowl that the butternut squash was in, toss the apple slices, onion, and carrots, to coat with the remnants. Place on a second rimmed baking sheet and add both baking sheets to the oven. Roast for 35-40 minutes until soft, stirring once.
- Heat the avocado oil over medium heat in a large pot. Add the roasted ingredients and then the broth. Start with less, and add more broth until reaching a thick soup consistency. Add remaining salt and cinnamon, then the chili powder. Bring to a boil, reduce heat to low, and simmer, covered, for 20 minutes.
- Using a blender, combine the ingredients until smooth. You can add the pumpkin seeds and coconut milk for extra flavor. Serve warm.
Cook Times
Active Prep10
Hands-On Cook0
Hands-Off Cook55
Passive0
Total Time1 hour hour 5 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 5 pound butternut squash for 10 servings 1 large, peeled and cut into cubes 1.5 inches wide.
- 1 Granny Smith apples peeled, sliced and cored
- 1 yellow onion small, chopped
- 2 carrot chopped
- 3 tablespoon avocado oil
- 2 teaspoon cinnamon
- 1 1/2 teaspoon Kosher salt
- 1/2 teaspoon. ground cumin
- 1 teaspoon chili powder optional
- 6 cup vegetable broth for non vegan you can use chicken broth, start with less and add more until you reach the smooth soup consistency.
Optional Toppings:
- 5 tablespoon pumpkin seeds
- 10 teaspoon canned full-fat coconut milk
Cooking Tools Required
Blender, Cutting board, Heavy duty rimmed baking sheet, Peeler, Sharp KnivesReheating/Serving Instructions
Heat soup in the microwave on high power until heated through.
Nutrition
Calories: 205kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Sodium: 936mg | Potassium: 934mg | Fiber: 6g | Sugar: 9g | Vitamin A: 26521IU | Vitamin C: 50mg | Calcium: 127mg | Iron: 3mg
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