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Roasted Butternut Squash Soup

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, dinner
Cuisine American, Seasonal
Servings 4

Ingredients
  

  • 1 medium butternut squash peeled, seeded, and cubed
  • 1 medium onion diced
  • 2 stalks celery diced
  • 4 cloves garlic
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon nutmeg grated
  • 2-3 cups vegetable stock
  • 1/2 cup coconut milk
  • to taste salt
  • to taste black pepper cracked
  • for garnish fresh parsley chopped
  • for garnish toasted pumpkin seeds

Instructions
 

  • Preheat oven to 400°F.
  • Place cubed butternut squash, diced onion, celery, and garlic cloves on a large parchment-lined baking sheet.
  • Drizzle with olive oil and season with salt, pepper, and smoked paprika. Toss to coat.
  • Roast for 40-45 minutes, or until tender.
  • Transfer roasted vegetables to a high-speed blender along with 1 1/2 cups of vegetable stock and coconut milk. Blend until smooth and creamy.
  • Pour the soup puree into a pot or Dutch oven. Add the remaining stock, grated nutmeg, salt, and pepper. Simmer on low heat for 4-5 minutes.
  • Dish out, garnish with toasted pumpkin seeds and fresh parsley, and serve hot!
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