Roasted Butternut Squash Soup

Nothing screams autumn more than a warm, comforting bowl of roasted butternut squash soup! Packed with rich flavors, a hint of spice, and topped with crispy roasted squash seeds, this is the ultimate cozy meal best served with fresh sourdough.

Recipe Type: Main | Serves: 6-8

Ingredients

• Butternut Squash: 1, cut in half (seeds reserved)

• Onion: 1

• Garlic: A few cloves

• Olive Oil: For drizzling and tossing

• Salt & Freshly Ground Black Pepper: To taste

• Smoked Paprika: To taste

• Fresh Thyme: A few sprigs

• Chili Pepper: For the seeds

• Apple: 1, diced

• Fresh Rosemary & Sage: Finely chopped

• Coconut Milk: 2 cups

• Veggie Broth: 2 cups

• Cumin: To taste

• Turmeric: To taste

• Nutritional Yeast: To taste

• Fresh Parsley & Red Pepper Flakes: For garnish

Instructions

1. Cut your butternut squash in half and remove the seeds, setting the seeds aside for later.

2. Place both halves of the squash, onion, and garlic on a baking sheet, drizzle with olive oil, and season with salt, pepper, smoked paprika, and fresh thyme.

3. Roast in the oven at 350°F for about 45 minutes.

4. Toss the reserved squash seeds with olive oil, salt, and chili pepper, then bake until crispy.

5. Transfer the roasted veggies into a big pot and add the diced apple, rosemary, sage, coconut milk, and veggie broth, then simmer for 15 minutes.

6. Blend or puree until smooth, then mix in the cumin, turmeric, and nutritional yeast.

7. Plate and top with fresh parsley, red pepper flakes, and your crispy roasted squash seeds. Enjoy with fresh sourdough!