Roasted Butternut Squash Soup
If your craving something with bone broth in it, this roasted garlic and butternut squash soup is for you.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 onions
- 2 bulbs garlic
- 1 large butternut squash
- 2 tablespoons coconut oil (melted)
- 4 cups bone broth
- 1/2 tablespoon sea salt
- 1/2 teaspoon ground ginger
Instructions
- 1
Cut the ends of the onions off and slice them in half.
- 2
Cut the tops off the garlic, leaving the peel intact, to hold all the garlic in during the roasting process.
- 3
Peel the outside of the butternut squash, cut it in half and scrape out the seeds.
- 4
Dice the butternut squash into small cubes.
- 5
Put all the vegetables into roasting dishes, and drizzle with two tablespoons of melted coconut oil.
- 6
Put them in the oven and roast at 425 degrees for 40 minutes or until soft, and slightly browned.
- 7
To get the roasted garlic out of the peels, simply squeeze it and it will come right out.
- 8
Do the same thing to get the onions out of their skins.
- 9
Add all the vegetables to a soup pot, along with four cups of bone broth.
- 10
Bring the broth and veggies to a simmer for about 15-20 minutes.
- 11
Add everything to a blender, along with 1/2 tablespoon of salt and 1/2 teaspoon of ground ginger.
- 12
Blend it up until everything is pureed.
- 13
Ladle up a bowl or two and top it with cracked pepper and fresh parsley.