This rich and flavorful roasted Butternut Squash Soup is creamy and comforting, with hints of cinnamon, nutmeg and a dash of cayenne – this soup will be your go-to all season long!
1butternut squash large - roughly chopped, seeds removed
3large carrots - roughly chopped
½yellow onion roughly chopped
2½-3cupschicken stock - unsalted (can also use vegetable broth)
1tablespooncinnamon
½teaspoonnutmeg
1teaspooncayenne pepper - optional
½teaspoonground sage
½teaspoonground thyme
sea salt and pepper - to taste (start with a teaspoon of each, and season from there)
roasted butternut seeds - cream, fresh herbs, to garnish (optional)
Instructions
First, preheat oven to 375 and line a baking sheet with aluminum foil or parchment paper.
Dice veggies, and add to lined baking sheet. Drizzle with melted ghee or oil. Sprinkle with cinnamon, nutmeg and cayenne pepper. Dash with a little sea salt and pepper.
Roast approx 40 minutes, until soft and caramelized. Once done, remove and allow to cool, about 7-10 minutes.
Place roasted veggies, stock, sage, thyme and a teaspoon or so of salt/pepper into blender. Process for 4-6 minutes, adjusting the amount of stock if necessary to thin the soup out a bit (start with 2.5 cups, and add as needed, if needed), until smooth.
Serve and enjoy!
Notes
this recipe can be made in advance and stored in freezer for easy grab and go. Will last in freezer, 3-6 months.