We’ve been getting colder weather here, and it makes me crave soup. I saw a bunch of butternut squash soups on Instagram and then in the store, I found a boxed version, but it had potatoes in it. And if you know, I’m allergic to potatoes. So I called my mom and asked her what I needed and how to make my own. She gave me the rundown. I tweaked and tried the stuff and voila, my own/my mom’s BUTTERNUT SQUASH SOUP. This is such an easy recipe. It took me about 2 hours, but with very little steps and mostly waiting.
EASY ROASTED BUTTERNUT SQUASH SOUP
1 Medium Butternut Squash
4 Medium Carrots
2 Cloves of Garlic
1 Medium Yellow Onion
1/2 cup whipping cream or 1/2 can of Coconut Milk (full can if you want it creamier)
1 Box Liquid Chicken Broth
Salt and Pepper to taste
A small dash of Nutmeg and Cinnamon* optional
1 tsp of thyme
1. Cut the squash in half, add olive oil, salt, and pepper. Cut the carrots in ½, the onions in quarters, and the garlic in half. Throw it onto a roasting pan, toss it with Olive Oil, salt, and pepper. Put it in the oven at 375F for ~40 minutes. I started with 30 minutes and then added time as needed.
2. Once veggies are tender, add them to a pot with the box of liquid chicken broth and thyme and let it boil until veggies are falling apart.
3. Then using an immersion blender, blend until smooth (or as smooth as you want). While blending, slowly add the whipping cream (or coconut milk). You can also use a blender, just add small amounts of the hot liquid at a time.
4. Add in very little cinnamon and nutmeg (if you want), add any extra thyme or salt and pepper if needed.
There you have it. My husband loved it so that was a huge bonus. I’ll definitely be making it again, soon. If you try it out, I’d love to see it! Tag me, @courageouslynavigating. You can check out a few more of my recipes on the blog HERE. Enjoy.