Roasted Butternut Squash Soup

Ingredients

• 1 medium butternut squash (Halved lengthwise and seeds removed)
• 1 red onion (Cut in half)
• 1 red bell pepper
• 4 carrots (Peeled)
• 2 heads garlic
• 3 cup cherry tomatoes
• 2 tbsp avocado oil (Use 2-4 tbsp according to preference; nutrition is estimated for 2 tbsp)
• 1 tsp salt
• 1 tsp paprika
• 1 tsp pepper
• 1 tsp thyme
• 2 cup vegetable broth (Add more if needed)
• chili oil (For serving)
• coconut milk (Drizzle for serving)
• fresh herbs (For serving)
• sourdough bread (Toasted and served alongside the soup)

Steps

1. 1

   Preheat the oven to 425°F. Place the halved, seeded butternut squash cut-side up on a baking tray. Put the red onion halves into the squash cavities.

2. 2

   Add the red bell pepper, peeled carrots, garlic, and cherry tomatoes to the tray around the squash.

3. 3

   Drizzle the vegetables and squash with the avocado oil. Season with the salt, paprika, pepper, and thyme, rubbing the seasoning into the squash.

4. 4

   Roast for 50-60 minutes, or until everything is soft and caramelized.

5. 5

   Scoop the roasted squash flesh out of its skin and place it in a blender with everything else from the tray, including the roasted garlic and roasting juices.

6. 6

   Add the vegetable broth and blend until completely smooth. Add more broth if needed.

7. 7

   Warm the blended soup using your preferred method, then adjust the seasonings to taste.

8. 8

   Serve with chili oil, a drizzle of coconut milk, fresh herbs, and plenty of toasted sourdough.

Notes

The source does not specify a method or time for reheating after blending. Garnish quantities are not specified.

Nutrition per serving

• soup
• main
• vegetarian
• vegan
• gluten-free without sourdough
• roasted
• blended
• cozy