ROASTED AND COZY BUTTERNUT SQUASH SOUP

This Roasted Butternut Squash Soup is one of my favorites quick and easy fall recipe to make for a cozy night-in. It’s naturally vegan and gluten-free and its nutritional content makes it beneficial for your health in many ways.

BUTTERNUT SQUASH HEALTH BENEFITS

Butternut Squash is the perfect addition to any autumn meal, but it is also a great source of fiber, as well as vitamins A, C, E and B and provides significant amounts of minerals such as potassium, calcium, magnesium, and zinc. Which makes it a beneficial vegetable that helps to improves digestion, prevents high blood pressure, improves eyesight, keeps bones strong, protects your skin and hair, boosts immune function, aids in weight loss, among others.

WHY YOU’LL LOVE THIS RECIPE

• Roasting the butternut squash gives so much more depth of flavor and caramelized best, which gives the soup a natural sweet taste. It is also easier to prepare because you don’t have to cut the butternut squash.

• This soup contains great sources of vitamins and minerals which makes it healthy and it is also vegan and gluten-free.

• This soup is easy-to-freeze, so you can make a double batch and freeze it for future dinner.

BUTTERNUT SQUASH SOUP RECIPE VIDEO

In this video I give you a quick step-by-step tutorial. Give it a watch!

HOW TO MAKE ROASTED and cozy BUTTERNUT SQUASH SOUP

INGREDIENTS

• 1 medium butternut squash

• 1 medium sweet potato

• 1 large carrot

• 1 onion

• 1 celery stalk

• 1 tsp. fresh rosemary

• 1 tsp. fresh thyme

• 1 tbsp. olive oil

• 1/2 tsp. ground ginger

• 1/2 tsp. nutmeg

• 1/2 tsp. ground garlic

• Pinch of salt

• 1 cup almond milk, or other plant milk of choice

• 1/2 cup water

INSTRUCTIONS

1. Preheat your oven to 350 degrees Fahrenheit.

2. Slice the butternut squash in half lengthwise. Use a spoon to remove the seeds. Then, slice sweet potato in half too.

3. Transfer the butternut squash, sweet potato and carrot to a baking tray cut side up, sprayed olive oil and sprinkle ground ginger, nutmeg, garlic and salt. Then flip the butternut squash over so the cut side is down and roast for 40 minutes.

4. Slice the onion and celery. Sauté on a medium low heat until the onion is lightly golden, then add rosemary and thyme and cook for 2 more minutes.

5. Remove vegetables from the oven and wait 10-15 minutes until they are cool enough to handle, use a large spoon to scoop out the flesh and transfer to a blender along with the onion, celery, thyme, rosemary, almond milk, water and salt. Start with 1 cup of almond milk and add more to achieve your desired consistency. Blend on high for several minutes or until creamy.

6. Serve with some pumpkin seeds and fresh herbs.(Optional)