Butternut Squash Soup (Edit recipe)

MagicMikeysKitchen

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If you’re looking to start soup season right, then you start it with this soup. It’s cozy, warm and comforting.

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PREP TIME

25 minutes

COOK TIME

1 hour

INGREDIENTS

Serves: 16

Ingredients

2 whole Butternut Squash
4 whole Carrots
2 whole Sweet Potato
1 whole Garlic
2 whole Yellow Onion
8 cups Chicken Stock
400 ml Coconut Cream
400 ml Coconut Milk
3 Tbsp Extra Virgin Olive Oil
1 tsp Turmeric Powder
1.5 tsp ground Ginger
2 tsp Salt
1 tsp Black Pepper
1 Tbsp Sour Cream

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat oven to 425F.
Cut your butternut squash in half, onions in quarters, sweet potato in quarters and carrots in half.
Place them on a lined baking sheet with butternut squash facing up along with other vegetables and garlic wrapped in foil.
Place garlic head in foil and season with salt, pepper & oil.
Add your oil, salt and pepper to all vegetables and massage in.
place in the oven for 40 mins or until butternut squash is fork tender.
If your onions, sweet potatoes, carrots & garlic are fully roasted, remove them and leave butternut squash in for additional 5-10 mins.
Some ovens run hotter than others, keep this in mind.
Once your vegetables are done, let them cool.
Scoop flesh out of butternut squash and store it along with your other vegetables or continue making soup.
In a pot, add your stock of choice (I use chicken).
Add your vegetables, along with your coconut cream & milk, then puree.
Season with turmeric, ginger, salt, and black pepper, then puree again.
Keep soup on medium heat until it reaches desired temperature.
Serve and garnish with a squeeze of sour cream or yogurt and optionally I like to add chilli flakes for some heat.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	174
Fat:	13 g
Carbohydrates:	8 g
Protein:	6 g
Cholesterol:	1 g
Sodium:	421 mg
Fiber:	2 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.