Chef Allie’s Roasted Butternut Squash Soup
Butternut squash is one of my favorite soups and was served at our wedding in little pumpkins so it has a little piece of my heart.
Roasted Butternut Squash Soup
Serves 6
Ingredients
| 3 Pounds | Butternut Squash |
| 2 | Onions |
| 2 | Carrots |
| 2 | Garlic Bulbs |
| 1 Tbsp | Fresh Thyme |
| 1 Tbsp | Fresh Sage |
| (1) 15 Ounce Can | Libby’s Pumpkin Puree |
| 32 Ounces | Vegetable Broth |
| 1/2 Cup | Califia Toasted Coconut Almond Milk |
| 1 Tsp | Onion Powder |
| 1 Tsp | Garlic Powder |
| 1 Tsp | Paprika |
| Salt to taste | |
| Black Pepper to taste | |
| Non-Fat Yogurt to garnish | optional |
| Parsley to garnish | optional |
Directions
- Preheat oven to 425 degrees.
- Slice butternut squash in half and scoop innards out. Place onto sheet pan.
- Cut onions in half, peel skin and place on sheet pan.
- Peel carrots, slice in half lengthwise, slice in half again and place onto sheet pan.
- Slice top of garlic off and place onto sheet pan.
- Spray vegetables with avocado oil, season with salt and pepper and sprinkle fresh chopped thyme and sage over the top.
- Place into the oven until squash is fork tender.
- Scoop innards of squash out into a Dutch oven, add the onions, carrots and squeeze garlic out.
- Pour vegetable broth in and using an immersion blender blend until smooth.
- Add the pumpkin, coconut almond milk, paprika, onion, powder and garlic powder.
- Enjoy!
Watch the full video on Instagram
Healthi Weight Loss Plans
Carb Conscious: 0 BITES
Conquer Cravings: 2 BITES
Sugar Smart: 1 BITE
Better Balance: 1 BITE
Calorie Command: 150 Calories
Keeping Keto: 28 Net Carbs
