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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup


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  • Author: Mariel Lewis
  • Total Time: 1 hr 15 mins
  • Yield: 6 cups 1x

Description

This Roasted Butternut Squash Soup recipe is perfectly comforting, decadent and nutritious. A fantastic healthy recipe to make on any autumn or winter night.


Ingredients

Units Scale
  • 1 large butternut squash (about 5 pounds)
  • 1 sliced and cored green apple
  • 1 small yellow onion, chopped
  • 2 chopped carrots
  • 3 tsp of olive oil
  • 2 tsp cinnamon
  • 1 1/2 tsp salt
  • 1/2 tsp cumin
  • 1 tsp chilli powder
  • 2 tbsp ghee
  • 3 cups chicken broth

Instructions

  1. Preheat oven to 400 F. In a sizable bowl, add olive oil, the butternut squash, 1 tsp cinnamon, 1/2 tsp salt, and 1/2 tsp cumin. Mix together, coating the squash nicely. Spread out on a rimmed baking sheet.
  2. Next, in exactly the same bowl that the butternut squash was in, throw carrots, onion, and the apple slices to coat together with the remnants. On a second rimmed baking sheet, place them and add both baking sheets to the oven. Stirring once, roast for 35-40 minutes until soft.
  3. Warm up ghee over moderate heat in a big pot on the stove. Add the chicken broth after adding the roasted ingredients. Add 1 teaspoon each of chili powder, cinnamon and salt.
  4. With an immersion blender, combine the ingredients until smooth, or puree by transferring into a blender. Serve warm.
  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Category: Soups
  • Method: Stove top
  • Cuisine: American