Butternut Squash Soup

Ingredients

  • 1 large (or two small) butternut squash
  • 1-1.5 onions
  • Olive oil
  • Garlic Salt to taste
  • Pepper to taste
  • 2 cups chicken or vegetable broth (bone broth is super delish!)
  • 1 cup heavy cream or 1 can coconut milk
  • Garlic cloves (measure with your heart)

Method

  1. Halve and cube butternut squash, scooping out and discarding the seeds
  2. Cut onions into slices
  3. Smash whole garlic gloves
  4. Place squash, onion, and garlic on a baking sheet. Drizzle with olive oil, garlic salt, and pepper.
  5. Toss veggies until even coated and bake at 425° for 50 minutes, tossing veggies about halfway through for even caramelization.
  6. Once cooked, place roasted veggies in a soup pot with your broth of choice and simmer.
  7. Use immersion blender to blend the soup into a smooth consistency. (If you don’t have an immersion blender, you can blend in a standard blender in batches)
  8. Stir in heavy cream or coconut milk.
  9. Taste and add more salt/pepper if needed.
  10. Top with croutons and enjoy!


Notes

  • I prefer chicken bone broth and cream, while my husband prefers veggie stock and coconut milk. It’s worth trying both ways!
  • THIS crouton recipe is amaze-balls, but it’s also good with a sourdough loaf for dipping.
  • I prefer making a double batch, and think the recipe is better with more onion
  • I use roughly 5-6 garlic cloves, but you do you baby. Don’t let ANYONE tell you how much garlic to use in a recipe. You measure that shit with your heart.
  • If pictures help you, check them out below 👇🏼



That’s all, have a blessed day, and happy cooking!

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