Cooked - Butternut Squash Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Butternut Squash Soup

1.0

1 large butternut squash (halved, with the guts and seeds removed; then scored)

2 shallots, peeled

Whole head of garlic, sliced horizontally towards the edge so the cloves are exposed but still whole and nestled inside the skin

Sprigs of Thyme

1 large carrot, peeled

Chili oil or Crunchy Onion and Garlic Chili Oil from Trader Joe's (if you want some spicy kick)

2 tsp of Adobo

Generous liberal coating of oil, avocado or olive works well

Salt and pepper to taste

¾ cup of Chicken broth (Vegetable to keep it vegan)

1 cup of Coconut Milk

Roast the butternut squash, shallots, garlic, thyme, and carrot at 425 degrees for 25 to 30 minutes.
Puree the roasted vegetables with the chicken/vegetable broth and coconut milk using an immersion blender or regular blender.
Garnish with a drizzle of coconut milk, pepitas, and cilantro.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 93 weeks ago

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