American cuisine

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Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 20 min
Cook time: 1 hr 15 min
Total time: 1 h 35 min
Yield: 8 servings
Cuisine: American
Ingredients: Butternut squash; 1 large Butternut squash; 2 tbsp. Olive oil; 1/2 tsp. Pepper; 1 tsp. Salt; Soup; 2 tbsp. Butter; 1/2 cup Shallots; 4 cloves Garlic; 1 cup Coconut milk; 34 cup Vegetable broth; 1/8 tsp. Nutmeg; 1 tsp. Mayple syup; 1/2 tsp. Salt; 1/2 tsp. Pepper; Garnish; 1 tsp. Coconut milk; 1/3 cup Sunflower seeds

Chef Alex Treen

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Craving a hearty Butternut Squash Soup? Look no further. This recipe will show you how to make the most satisfying soup to make, especially when it’s cold outside.

Recipe

PRE TIME: 20 min

COOKING TIME: 1 hr 15 min

TOTAL TIME: 1 hr 35 min

8 SERVING

Ingredients:

Butternut squash
1 large Butternut squash
2 tbsp. Olive oil
1/2 tsp. Pepper
1 tsp. Salt
Soup
2 tbsp. Butter
1/2 cup Shallots
4 cloves Garlic
1 cup Coconut milk
34 cup Vegetable broth
1/8 tsp. Nutmeg
1 tsp. Mayple syup
1/2 tsp. Salt
1/2 tsp. Pepper
Garnish
1 tsp. Coconut milk
1/3 cup Sunflower seeds

Directions:

Step 1

Preheat oven to 425°F/218°C.

Step 2

On a large baking pan line the bottom with parchment paper or tinfoil. Cut the butternut squash in half and take out all the seeds and extra membrane. Cut all the butternut into 3/4 inch cubes and toss in oil salt and pepper to roast. Cook the squash for 40-50 minutes.

Step 3

In a large pot heat up some oil and saute sliced shallots for 3-4 minutes, add garlic, coconut milk, and vegetable broth, baked butternut squash, nutmeg, maple syrup, salt, pepper, and blend until it has a smooth consistency and there are no loose chunks.

Step 4

Heat up coconut milk to drizzle on top. Finish with pepitas for a nice crunch. Enjoy!