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Butternut Squash Soup

Ingredients

  • 2 lb. cubed butternut squash
  • 1 medium onion halved and sliced into wedges
  • 4 cloves garlic peeled
  • 1 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • ¼ tsp. nutmeg freshly grated
  • 2 Tbsp. olive oil
  • 2 c. chicken broth or vegetable broth if you are making it vegetarian
  • 1 can evaporated or coconut milk about 13 1/2 oz. size
  • Garnish – fresh thyme croutons, pepitas, fresh nutmeg, a drizzle of heavy cream or crème fraiche and a slice of crusty bread

Instructions

  • Preheat oven to 425ºF.
  • Put squash cubes, onion, and garlic cloves on a large-rimmed baking sheet. Sprinkle with salt, pepper and drizzle olive oil over top. Toss together so all the vegetables are evenly coated.
  • Roast for 35 to 40 minutes, stirring halfway through so the vegetables roast evenly.
  • Transfer roasted vegetables to a medium/large soup pot or dutch oven. We love our Le Creuset pot. Add chicken broth and heat to a simmer. Let it simmer for about 5 minutes.
  • Blend it with an immersion blender (or in batches with a countertop blender) until smooth.
  • Stir in the coconut/evaporated milk. Add a little more salt & pepper, to taste.
  • When serving, top with a little fresh thyme, nutmeg, a drizzle of crème friache and a couple croutons or a slice of crusty bread.