December 13, 2017
This butternut squash soup is filling and flavourful with minimal ingredients and prep time! Definitely a taste of warmth and comfort on a cold winter evening!
Roasted Butternut Squash Soup
You will need
- 1 Butternut squash- peeled and cubed
- 4 Carrots- peeled and cubed
- 2 White onions peeled and cubed
- 8 Cloves of garlic
- 2 Tablespoons- coconut oil
- 1 Quart- chicken stock (organic if possible)
- Fresh rosemary
Directions
- Mix all the vegetables together in a bowl with 2 tablespoons of coconut oil .
- Pour vegetable mixture onto a baking tin
- Roast at 400 degrees for 45 minutes
- Take roasted vegetables and place them in a blender with 1 quart organic chicken stock and blend. You can add more chicken stock for desired texture.
- Pour mixture into a pot with desired herbs for extra flavour! I enjoy using rosemary in this dish.
- Bring to a boil and remove rosemary pieces.
Sometimes I add a few garlic croutons for a bit of crunch for garnish!
Makes: 4 servings
Enjoy!
