Roasted butternut squash soup is super tasty and warms you from the inside out, especially with the chillier weather looming about. I added a couple of carrots this time around to give it even more of an nutritional boost and various spices (cinnamon, nutmeg, fresh ginger and cumin) to give it a kick. I took a couple slices of whole grain bread, cubed it up, added olive oil, garlic and toasted it up to make croutons and finished it off with a sprinkling of green onions and a drizzle of olive oil!
There's no dairy- I substituted soy milk for milk/cream, no meat stock and used olive oil to sautée my vegetables. It's really easy to make and it makes a lot, depending on the size of your squash. I never measured my ingredients, so really, this recipe is open to adaptation!
- Preheat oven to 400F. Cut butternut in half, coat with olive oil, salt and pepper lightly.
- Roast until brown and flesh is tender.
- In a medium high pan, add in a medium diced onion, diced carrots, minced ginger in using, crushed garlic and sautée until soft and starting to golden
- Add in spices (in pinches, as to not overwhelm the soup), cook 1 minute.
- Add in stock of your choice (I used 5 cups of vegetable, you can use chicken or even water)
- Turn the stove to high. Scoop the flesh of the squash out into the soup pot. Boil 10 minutes, stirring periodically so it doesn't burn.
- Take off stove, let cool. Blend in blender or with stick blender in pot.
- Taste, adjust seasonings.
- Either refridgerate until use or heat up gradually and serve. Garnish as desired.
A great way to start a meal. :)
