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Butternut squash soup is a classic fall and winter soup recipe. But today we’re roasting the butternut squash, which gives so much more depth of flavor and makes the soup easier to prepare (as you don’t have to peel and cut the butternut squash).
My butternut squash soup recipe is made from roasted #butternutsquash, onions, garlic, maple syrup, cinnamon, nutmeg, vegetable broth, salt and pepper. It’s naturally ultra-creamy (without any cream). But if you do tolerate dairy, adding just a tablespoon or two of fresh butter definitely boosts the creaminess factor.
This soup is gluten-free, vegetarian and paleo friendly. It can also be made vegan. It’s delicious for Thanksgiving and other holidays. Enjoy!
For more #healthyrecipes and Thanksgiving recipes head to my website: downshiftology.com
FULL RECIPE: Roasted Butternut Squash Soup: bit.ly/2BcVpV7
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Preheat the oven to 425 degrees. On two large sheet pans, drizzle squash, apple, carrots, celery and onion with olive oil. Preheat oven to 425 degrees. Place your butternut squash, carrots and onion on baking sheet.
Stir the vegetables to coat them. Preheat the oven to 390°f (200°c). Line a large baking sheet with parchment paper. Line the pieces of butternut on the baking tray and bake in the center rack of the oven for about 20 to. Once heated, add the minced garlic and chopped onions, and sauté until translucent + fragrant, about. Preheat oven to 400°f. Toss the squash and carrots with 1 tablespoon olive oil, then arrange in a single layer on a baking sheet. Make a bed of thyme and garlic cloves in the middle of the baking sheet. Roast until the squash is completely tender, about.
Preheat oven to 425 degrees. Place your butternut squash, carrots and onion on baking sheet. Drizzle olive oil and sprinkle salt on vegetables. Stir the vegetables to coat them. Preheat the oven to 390°f (200°c).
Drizzle olive oil and sprinkle salt on vegetables. Stir the vegetables to coat them.
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Place your butternut squash, carrots and onion on baking sheet. Drizzle olive oil and sprinkle salt on vegetables. Stir the vegetables to coat them. Preheat the oven to 390°f (200°c). Line a large baking sheet with parchment paper. Line the pieces of butternut on the baking tray and bake in the center rack of the oven for about 20 to.