Roasted Butternut Squash Soup

Butternut Squash Soup Blog

Here’s a great starter for your Thanksgiving dinner! This soup is a staple in my house all winter long. Butternut squash has many great attributes; it is high in anti-oxidants, potassium and cartenoids. With a 1 cup serving you get nearly half of your daily dose of Vitamin C which is super important this time of year.  I hope you enjoy this Roasted Butternut Squash Soup as much as I do. It’s especially yummy with a grilled cheese panini!   

Roasted Butternut Squash Soup
Serves 4
A pure soup where butternut squash is truy the star.
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Prep Time
45 min
Cook Time
50 min
Total Time
1 hr 35 min
Prep Time
45 min
Cook Time
50 min
Total Time
1 hr 35 min
Ingredients:
  1. 1 large butternut squash
  2. 1medium onion
  3. 1 quart vegetable
  4. 2 tbsp unrefined coconut oil
  5. 1 tsp cinnamon
  6. 1/2 tsp freshly grated nutmeg
  7. Kosher salt
  8. Freshly ground black pepper
  9. Pecans (optional)
Instructions:
  1. Preheat Oven to 400 degrees fahrenheit
  2. Wash and dry the squash. Cut the squash in half lengthwise, scoop out seeds. Drizzle the flesh side of the squash with olive oil and season generously with salt and pepper, turn face down in a baking dish, add about 1/4 cup of water to the pan and roast for 45 minutes, until fork tender. Once cooked turn over on a cutting board and cool slightly so you can handle it
  3. While the squash is cooling, melt the coconut oil in a dutch oven over medium heat, add the onion and sauté for 5 minutes until the onions start to brown up nicely
  4. Add cinnamon, nutmeg, 1 tsp salt and let the flavors render for 3-4 minutes
  5. Scoop the squash out of its skin and add it to the post with the onion mixture
  6. Add the vegetable stock and stir breaking up the squash, bring to a slight 
boil and then reduce the temperature to simmer for 30-45 minutes
  7. Remove from heat and puree soup with a hand blender or food processor, 
please be careful because the mixture is extremely hot
  8. Return to heat for about 5 minutes, season to taste
  9. Serve in bowls, garnish with a dash of cinnamon and a few pecans
  10. Enjoy!
Note:
  1. Use organic ingredients when possible.
Kimberly Kate http://kimberlykate.com/
Need a few other classic holiday recipes? Check out my gluten free gingersnap pumpkin pie recipe here and my gluten free stuffing recipe here.

Before you go PLEASE give me a shout out in the comments on this ~  is it STUFFING or DRESSING that you have with your traditional Thanksgiving feast?

Please have a terrific turkey day, enjoy time with your loved ones and live blessed!

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