Roasted Butternut Squash Soup

Fall means cooler temperatures here in NY, which ultimately means soup on the stove. Today was no exception. I was cold ALL day. So, this evening I decided to make a pot of roasted butternut squash soup in hopes of warming up my kitchen and me! 

The original recipe is based off of one I found in the cookbook, Against All Grain. 

I like to follow recipes the first time I make something but then each additional time I make it, I tweak it to make it my own. 

The original recipe calls for sausage but I am not a fan, so I omit that ingredient...but if you like sausage, by all means add it to your soup. You can find a version of squash soup with the sausage added here. I also add a little maple syrup for sweetness and a little touch of dairy free milk at the end for added creaminess. It's just so good!

You can serve it with a small garden salad and some crusty bread. Enjoy! 

Let me know if you make it.

Roasted Butternut Squash Soup

ingredients:

What You'll Need:

• 2 large butternut squash, seeded and quartered
• 1 Tablespoon olive oil
• 2 large carrots cut in medium sized chunks(or about 10 baby carrots)
• 1 large sweet onion, peeled and quartered
• 4 cloves of garlic, peeled
• 1 teaspoon salt, plus extra for seasoning to taste
• 1/2 teaspoon black pepper, plus extra for seasoning to taste
• 4 cups vegetable broth
• 1/4 cup plant based milk(I used Ripple pea milk)
• 2 Tablespoons pure maple syrup
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon allspice
• A pinch of nutmeg

instructions:

How to cook Roasted Butternut Squash Soup

What You'll Do:

1. Heat oven to 400 degrees
2. Grease the baking sheet with the olive oil and place the squash flesh side down onto the baking sheet.
3. Place the carrots, onions and garlic around the squash on the baking sheet.
4. Season with salt and pepper.
5. Roast in the oven for about 35-40 min. until the squash is tender. 
6. Let cool a few minutes.
7. Scoop the flesh from the skin into a large pot. Add all of the roasted vegetables from the pan into the pot with the squash.
8. Add the vegetable broth, syrup, cinnamon, ginger, and allspice.
9. Simmer for about 10 minutes.
10. Using an immersion blender, puree until smooth.
11. Stir in the milk and nutmeg and season with salt and pepper to  taste.

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