Simple Roasted Butternut Squash Soup

Name: Simple Roasted Butternut Squash Soup
Prep time: 10 min
Total time: 55 min
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; 2 tbsp. avocado oil, or another heat-safe oil; 2 c. chicken broth or more, as needed; 1 can (about 13 1/2 oz. size) coconut milk, or 1 cup heavy cream; Diced apple and crumbled, cooked bacon, optional

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Prep Time: 10 minutes

Total: 55 minutes

Servings: 6

Cost: $7.93 /serving

soup autumn whole30

Ingredients

Remove All · Remove Spices · Remove Staples

2 lb. cubed butternut squash1 medium onion, halved and sliced into wedges4 cloves garlic, peeled1 tsp. sea salt1/4 tsp. freshly ground black pepper2 tbsp. avocado oil, or another heat-safe oil2 c. chicken broth or more, as needed1 can (about 13 1/2 oz. size) coconut milk, or 1 cup heavy creamDiced apple and crumbled, cooked bacon, optional

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Instructions

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Step 1

Preheat oven to 425ºF.

Step 2

Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. Sprinkle with salt, pepper and drizzle oil over top. Use your hands to toss everything around so it’s evenly coated.

Step 3

Roast for 35–40 minutes on a lower oven rack, tossing things around with a spatula a couple of times during cooking.

Step 4

Transfer roasted items to a medium to large soup pot. Add chicken broth and heat to a simmer. Let it simmer for about 5 minutes and then blend it with an immersion blender (or in batches with a countertop blender) until smooth.

Step 5

Stir in coconut milk or cream. Add a little more salt, if needed, before serving. Top with diced apple and crumbled, cooked bacon, if desired.