Cooked - Butternut Squash Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

kimberanniecooks

Butternut Squash Soup

1.0

1 medium butternut squash, halved + seeds removed

1 red onion, cut in half

1 red bell pepper

4 carrots, peeled

2 heads garlic

3 cups cherry tomatoes

2-4 tbsp avocado oil

1 tsp salt

1 tsp paprika

1 tsp pepper

1 tsp thyme

2 cups vegetable broth, plus more if needed

Preheat oven to 425°F. Place squash cut-side up on a baking tray. Add the onion halves into the squash cavities.
Add the bell pepper, carrots, garlic and cherry tomatoes to the tray.
Drizzle everything with oil and season with salt, paprika, pepper and thyme, ensuring to rub the seasoning into the squash.
Roast for 50–60 minutes, or until everything is soft and caramelized.
Scoop the squash out of the skin and add everything from the tray to a blender, including the roasted garlic and juices.
Add the vegetable broth and blend until completely smooth.
Warm the soup up however you like and adjust seasonings as you see fit!
Serve with chili oil, a drizzle of coconut milk, fresh herbs and lots of toasted sourdough. Enjoy :)

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 45m

Created last week

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