Roasted Honeynut Squash Soup
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Recipe Intro From mitali.eats
A bowl of hot soup on a chilly fall night is like getting a big hug after a long day. This roasted vegetable soup is filled with seasonal fall flavors.
Serve it with crispy croutons and save the leftover soup to enjoy for lunch in the days that follow.
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ingredients
- 1 honeynut squash
- 2 carrots
- 1/2 white onion
- 1/2 bulb garlic
- Drizzle of olive oil
- Salt
- Pepper
- 1 cup vegetable broth
- 3 tablespoons coconut cream
- Dried basil
- Thyme
- Chopped parsley, to garnish
- Croutons, for serving
Method
Step 1
Preheat the oven to 400F.
Step 2
Chop the squash, carrots, onion and garlic. Place in a baking dish and drizzle with olive oil and salt. Turn the squash and garlic face down and bake for 45-60 minutes in heated oven.
Step 3
While the vegetables roast, make the croutons.
Step 4
Once the vegetables are roasted and soft, add them to a saucepan along with the rest of the ingredients and blend until smooth.
Step 5
Pour into a bowl. Top with croutons, coconut cream, and fresh parsley.