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Roasted Butternut Squash Soup
A dairy free version of my favorite soup! With roasted butternut, shallot, garlic, rosemary and sage this soup is thick, creamy and flavorful. It's a great base to add pretty much any protein to and I personally love adding meatballs!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 people
Ingredients
- 1 Butternut squash, peeled and diced into 1 inch cubes
- 2 Shallots, sliced into rings
- 4 Garlic Cloves, cut in half
- 4 tablespoons Avocado oil (or coconut/ olive oil)
- 1 tablespoon Fresh Rosemary, minced
- 1 tablespoon Fresh Sage, minced
- 1-2 teaspoons Fine sea salt divided (1 teaspoon for the roasting veggies, 1 teaspoon to taste after blending)
- 1-2 teaspoons Black Pepper divided (1 teaspoon for the roasting veggies, 1 teaspoon to taste after blending)
- 1 can Full fat coconut milk,
- 2 cups Chicken Broth/ Stock or vegetable broth
- 1/2 Lemon, juiced (about 1 tablespoon)
Instructions
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Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Prepare the squash, shallots, garlic, rosemary and sage. Then, mix them all together in a large bowl with the avocado oil. Spread out the mixture on the baking sheet making it as flat as possible. Roast for 45 minutes, until the squash is easy to pierce with a fork.
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With 15 minutes left on the timer heat a large pot (that will fit all the vegetables) over medium heat. Add the coconut milk and chicken stock and allow to simmer, but not boil.
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Once the vegetables are done add them to the pot. Allow to simmer together for 5 minutes. Next blend the soup using an immersion blender or normal blender. Taste the soup and add more salt and pepper as needed. If the soup seems a little bit too thick add 2 tablespoons more broth or water at a time. Serve with a dash of pepper on top!