Roasted butternut squash soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: soups
Serves: 4
Ingredients
  • 1 butternut squash of 3 lb cut vertically and seeded
  • 1 tb of avocado oil
  • ½ cup of chopped onion
  • 2 garlic cloves
  • Dash of ground nutmeg
  • 2 cup of vegetable broth
  • 1 cup of water
  • 1 tb of ghee
  • Salt and black pepper to taste
  • Parsley (optional)
Instructions
  1. Preheat oven to 420F.
  2. Dizzle each half of the butternut squash with avocado oil spreading it well on the inside and sprinkle some salt and pepper to taste.
  3. Line a baking tray with parchment paper and place the butternut halves face down. Roast in the oven for 40 minutes until tender.
  4. Once roasted, remove from the oven and let it cool for a few minutes. With a spoon separate the flesh from the skin of the butternut and place the flesh in a blender.
  5. Meanwhile in a medium skillet heat up 1 tsp of avocado oil in medium low heat. Cook the onions until softened and translucent.
  6. Transfer the cooked onions to the blender along with the butternut squash, garlic cloves, nutmeg, vegetable broth, water, ghee, and a dash of black pepper. Blend until smooth.
  7. If you would like a more liquid consistency add ½ cup more of water.
  8. Before you add any extra salt, taste the soup and see if it needs it. The vegetable broth might already give it the saltiness it needs.
  9. Serve immediately topped with parsley, refrigerate for 4 days, or freeze for up to 3 months.
Recipe by Balanced Nat at https://www.balancednat.com/roasted-butternut-squash-soup/