"Roasted Butternut Squash Soup served in beautiful @coconutbowls"
Roasted Butternut Squash Soup
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Prep time 5mins
Cook time 30mins
Serves or Makes: 2-4
Recipe Card
ingredients
- 1 (2 pound) butternut squash, seeded and cut in wedges
- 1 tablespoon plus 1 teaspoon olive oil
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 1/4 cups vegetable broth
- 3/4 cup plus 1 1/2 tablespoons oat-based cream
- Parsley, chopped, for garnish
- Hemp hearts, for garnish
- Onion flakes, for garnish
- Flaked salt, for garnish
Method
Step 1
Preheat oven to 400ºF. Coat butternut squash with 1 tablespoon oil, coriander, paprika, black pepper and salt. Place on a baking sheet and bake for about 30 minutes, or until tender and cooked through.
Step 2
Meanwhile, heat 1 teaspoon oil in a saucepan over medium heat. Add the shallot and sauté until translucent. Add the garlic and cook for 1 more minute, stirring frequently.
Step 3
Place butternut squash, shallot, garlic, vegetable broth and cream in a blender and blend until smooth and creamy. Add more vegetable broth until you reach desired consistency. Adjust seasoning to taste.
Step 4
Serve hot. Garnish with chopped parsley, hemp hearts, onion and flaky salt.