Best Roasted Butternut Squash Soup

Best Roasted Butternut Squash Soup

from alphafoodie.com
60 min
5 servings

This creamy roasted butternut squash soup is so easy, quick, delicious, and nourishing. The whole family will enjoy a bowl of this flavorful soup!

Ingredients

  • 3 lb butternut squash (other winter squash or pumpkin will also work)
  • 6 cups vegetable stock (or water (more if you prefer it thinner) )
  • 1/2 cup canned coconut milk/coconut cream (or dairy cream)
  • 6 garlic cloves (for roasting; if you use raw, you'll only need 2 cloves)
  • 0.4 oz ginger
  • 2 Tbsp olive oil (or another neutral cooking oil)
  • 1/2 tsp salt (if needed (depending on how salty the vegetable stock is))
  • 1/2 tsp black pepper
  • 1/4 tsp ground turmeric powder (optional)
  • toasted mixed seeds
  • herbs of choice (optional)

Directions

  1. 1

    Preheat the oven to 400ºF/200ºC.

  2. 2

    There are two ways to blend the soup. The first is in a blender jug, the second is with an immersion blender in a large pan/bowl. If you're using the former, you may need to do so in batches to leave plenty of space at the top of the blender.Simply add the roasted butternut squash and all the remaining ingredients (apart from the salt & pepper) to the jug/bowl and blend until smooth and creamy.It’s best to heat the veg stock up if it isn't already warm so it won't make your soup cold.