Mmm… I love soup!
One of my favorite things about fall is finding butternut squash in the market. I love roasting it to use in soups and salads. Butternut squash is high in potassium, Vitamin A, Vitamin C, and fiber, and has a great flavor. This soup is one of my favorite recipes for using roasted butternut squash. It is mild in flavor and color and is nutritious. It is also gluten-free and vegan. I serve it with some homemade gluten-free bread.
Easy Butternut Squash Soup
2 pounds butternut squash, cubed
2 cups vegetable broth
3 tablespoons olive oil, divided
1 garlic clove, chopped
1 shallot, chopped
1 (13.5 ounces) can organic coconut milk
salt and pepper
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
- Heat oven to 400 degrees. Toss the butternut squash with 2 TBSP olive oil; season with salt and pepper. Arrange coated squash on a foil-lined baking sheet. Roast until squash is tender and lightly browned about 30 minutes. Stir once or twice during roasting.
- In a blender, add the squash and vegetable broth; blend until smooth.
- In a dutch oven or large pot, heat the remaining tablespoon of olive oil on medium-high heat. Add the garlic and shallots; cook for 2-3 minutes. Add the pureed butternut squash mixture, coconut milk, cinnamon, and cayenne pepper. Stir; add salt and pepper to taste.
- Serve in bowls and sprinkle with fresh ground pepper.
This recipe serves 6 people. Enjoy this easy soup!