Simple Roasted Butternut Squash Soup

Simple Roasted Butternut Squash Soup

from thepioneerwoman.com
6 serving(s)

Ingredients

  • 2 lb. cubed butternut squash
  • 1 medium onion, halved and sliced into wedges
  • 4 cloves garlic, peeled
  • 1 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • 2 tbsp. avocado oil, or another heat-safe oil
  • 2 c. chicken broth or more, as needed
  • 1 can (about 13 1/2 oz. size) coconut milk, or 1 c. heavy cream
  • Diced apple and crumbled, cooked bacon (optional)

Directions

  1. 1

    Preheat oven to 425ºF.

  2. 2

    Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. Sprinkle with salt, pepper and drizzle oil over top. Use your hands to toss everything around so it’s evenly coated.

  3. 3

    Roast for 35 to 40 minutes on a lower oven rack, tossing things around with a spatula a couple of times during cooking.

  4. 4

    Transfer roasted items to a medium to large soup pot. Add chicken broth and heat to a simmer. Let it simmer for about 5 minutes and then blend it with an immersion blender (or in batches with a countertop blender) until smooth.

  5. 5

    Stir in the coconut milk or cream. Add a little more salt, if needed, before serving. Top with diced apple and crumbled, cooked bacon, if desired.