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Roasted Butternut Squash Soup

Fall is that you?! Whipped up this butternut squash soup in honor of the equinox and it officially being my favorite time of the year! ๐Ÿ™Œ๐Ÿพ


Ingredients:

- Butternut squash

- Small onion

- 2 cups veggie broth

- 1/2 cup coconut milk

- Season with smoked paprika, turmeric, and garlic powder.


Directions:

  1. Cube the butternut squash and the onion.

  2. Place both on a pan and drizzle with olive oil and sprinkle with salt. Roast for 30-45 min at 400 degrees.

  3. Once roasted and soft, add the squash and onion to a pot with the veggie broth, coconut milk and spices. Blend with an immersion blender until smooth. Alternatively you can allow the squash to cool and then add all ingredients to a blender.



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