butternut squash soup
This rich and flavorful roasted Butternut Squash and Sage Soup is creamy and comforting, with hints of cinnamon, nutmeg and a dash of cayenne - and it's dairy free!
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Servings: 6
Calories: 220kcal
Ingredients
- 1 tablespoon melted ghee or olive oil
- 1 large butternut squash, roughly chopped and seeds removed
- 3 large carrots, roughly chopped
- ½ yellow onion roughly chopped
- 2½-3 cups chicken stock, unsalted - can also use vegetable broth
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon cayenne pepper - optional
- ½ teaspoon ground sage
- ½ teaspoon ground thyme
- sea salt and pepper, to taste - start with a teaspoon of each, and season from there
- roasted butternut seeds, heavy cream or coconut cream, fresh herbs, to garnish - optional
Instructions
- First, preheat oven to 375℉ and line a baking sheet with aluminum foil or parchment paper.
- Chop 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.
Nutrition
Serving: 1serving | Calories: 220kcal | Carbohydrates: 40g | Protein: 7g | Fat: 4g | Fiber: 8g
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