Butternut Squash Soup

/ Dinner / By

As we’re about to transition to the chilly winter season, I decided we needed some more warming dishes before I start creating Christmas recipes.

How does a comforting, warm, creamy butternut squash soup sound to you?

I have to say I was not into butternut squash for the longest time. But if there’s one thing this squash was meant to do, it’s to end up in this delicious soup.

Of course, this soup is gluten and dairy-free and so yummy.

Butternut Squash Soup

Jayde
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Servings 6

Ingredients
  

  • 1 butternut squash roasted
  • 1 sweet onion roasted
  • 4 carrots chopped, roasted
  • 3 garlic cloves roasted
  • 6 cups bone broth
  • 1 can full-fat coconut milk
  • 2 inches ginger grated
  • 1 Tbs. turmeric powder
  • 1 tsp. cinnamon
  • 1/2 tsp. thyme
  • 1/2 tsp dried sage
  • salt & pepper to taste
  • avocado or coconut oil for roasting

Instructions
 

  • Preheat oven to 400 degrees.
  • Place butternut squash on a lined baking sheet and bake for 45 minutes or until soft.
  • On a second baking sheet, place chopped carrots and roast them. You can use either avocado oil or coconut oil.
  • After 30 minutes, cut the onion in quarters and add the onion and the peeled garlic cloves to the sheet with the carrots. Continue roasting and add more oil if needed. Roast for another 15 minutes.
  • Remove both of the baking sheets and let cool. Remove the skin and seeds from the butternut squash.
  • Place the carrots, garlic, onion and butternut squash in a high-speed blender.
  • Begin blending and slowly add in the broth, coconut milk, and spices. Blend until smooth.
  • You can add water or more broth to thin if you wish.

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