ROASTED BUTTERNUT SQUASH SOUP
the day after halloween, everyone i know seemed to switch right into christmas mode. i’m all for decking the halls, but for some reason this year i’m just not ready to give up fall. this soup is the like autumn in a bowl — and it’ll be a hit for thanksgiving, friendsgiving, and cozy nights in all the way through the rest of the chilly months.
don’t be intimidated by cutting the butternut squash, by the way! to soften it up a bit so you don’t get an entire arm workout in just by prepping dinner, here’s the trick: stab the squash a few times with a fork, then microwave it for 4 minutes. then, use a large chef’s knife or peeler to peel the tough skin off, and follow this helpful tutorial for the easiest way to cube it.
you can use a big variety of other veggies, but we used roasted up butternut squash, white sweet potato, and carrots. the onion and celery get sautéed up later on.
1 butternut squash, peeled and cubed
1 sweet potato, any variety, cubed
1 cup carrots, chopped
2 small white onions, chopped
3 stalks celery, chopped
4 cloves garlic, minced
3 tbsp olive oil
4 cups vegetable stock
1 tbsp flaky sea salt
1/2 tbsp red chili flakes
1/2 tbsp each dried thyme, oregano, basil
1. preheat oven to 475º. toss squash, sweet potato, and carrots with 2 tbsp olive oil, half the garlic, and spices. roast for 50 minutes or until tender and caramelized.
2. in the last 7 minutes of roast time, start on the rest of the veggies. heat the remaining olive oil in a large stock pot or dutch oven. add in onion and cook until translucent, about 5 minutes. add in garlic and celery and cook until tender.
3. in your blender, combine roasted veggies, sautéed veggies, and broth. you will probably have to do this in batches — we did it in two.
4. pour back into your pot or dutch oven and heat to a simmer. if you want to thicken it at all, stir in coconut milk or milk of your choice.
5. serve with crusty bread + enjoy!
want more? sign up for weekly email updates here.