Soup is one of my favorite meals for the cooler days of the fall season, and butternut is one of my favorites. As a kid, we’d eat butternut boiled and mashed (not my favorite preparation) with butter and maple syrup added. Roasting the squash in this preparation intensifies the flavors and natural sugars; the caramelized edges get so yummy and brown that I want to start eating it the minute it comes out of the oven! Honestly, this is so incredibly stupid-easy.
1 large butternut squash
2-2.5 cups stock (chicken, turkey or veggie…organic and low sodium if possible or make your own)
1/2 c. full fat coconut milk (can, not carton), optional
1/2 tbsp. cinnamon
1/8 tsp. ground sage
1/8 tsp. nutmeg
Sea salt and pepper
1. Pre-heat the oven to 375 degrees. Line a baking sheet with aluminum foil.
2. Peel, seed and chop the butternut squash into approximately 1 inch cubes.
3. Cut carrot into 1 inch lengths.
3. Put squash and carrots onto baking sheet. Drizzle with a little oil and sprinkle with sea salt. Roast for ~30-45 minutes on until soft and caramelized (honestly this depends on your oven).
4. Remove and allow to cool. If you have a blender or Vitamix, you can probably do the next step in one batch. If using a food pro, you may have to do multiple smaller batches.
5. Place roasted veggies, stock, coconut milk (optional), cinnamon, sage, nutmeg and a little cracked pepper into the Vitamix/blender. Process for 3-4 minutes, adjusting the amount of stock if necessary to thin the soup out a bit. The result should be a smooth consistency.
Yields approximately 4 cups.
*I love to serve this with roasted and shredded turkey breast and maybe some avocado. So tasty. I also sometimes freeze the extra and while the consistency changes a bit, it’s every bit as delicious.