Roasted Butternut Squash Soup

Super creamy without any of the fat


1 large butternut squash, about 2 pounds, cut in half, seeds scooped out 3 large carrots, ends cut off 1 large onion, peeled, ends cut off, cut in half 1 large Granny Smith Apple, cut in half and cored, skin left on 1 medium sweet potato, whole 4 large cloves of garlic 2 tablespoons olive oil Pepper to taste


1. Preheat oven to 425º Line a large roasting sheet with Foil. 2. Place the butternut squash, carrots, onion, apple, sweet potato and garlic on the roasting sheet. Drizzle with olive oil and pepper. Roast on the top shelf of the oven. 3. After 60 minutes of roasting, Transfer carrots, onion, apple and garlic to your blender. 4. Once the sweet potato is cool enough to handle, pull the skin off and add the flesh of the sweet potato to your blender. Discard the sweet potato skin. 5. Once the butternut squash is cool enough to handle, scoop out the flesh and transfer it to your blender. Discard the skins. 6. Add 1 or 2 cups of chicken stock to your blender with the roasted vegetables, and blend until very smooth. (If your blender isn't big enough, you can blend the vegetables in batches). Transfer the blended soup to a soup pot, and add in the rest of the chicken stock. If you like your soup thicker, use just 3 cups of chicken stock. 7. Taste and season with salt and pepper if necessary, and warm on the oven.

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