Mexican•healthy

Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup recipe is healthy, easy to make and perfect for the cold-weather season! (vegetarian, paleo, vegan)

Ingredients

3 lb precut butternut squash ((or about 2 small-medium whole butternut squash, cubed and peeled))
2 medium yellow onions, (roughly chopped)
2 tbsp olive oil
1+1/2 tsp dried rubbed sage
1 tsp kosher salt
1/2 tsp celery seed
1/2 tsp dried thyme
1/2 tsp freshly ground black pepper
1/4 tsp smoked paprika
1 tbsp unsalted butter (or other cooking fat)
2 tbsp minced garlic ((about 6 cloves))
6 cup vegetable or chicken stock
roasted pepitas, Mexican crema or sour cream, fresh herbs

1
Pre-heat oven to 400°F. Line two large baking sheets with aluminum foil and set aside.
2
In a small bowl, combine sage, salt, celery seed, thyme, black pepper and smoked paprika.
3
In a large bowl, add butternut squash, onions and olive oil. Toss to combine.
4
Add the spices and herbs to the butternut squash mixture and mix together until all the vegetables are evenly coated.
5
Evenly distribute the vegetables onto the two prepared baking sheets. Roast in the oven for 45 minutes. Set aside.
6
In a large pot over medium-high heat, melt butter. Add and cook for 30 seconds, until fragrant.
7
Add the roasted vegetables and stir to thoroughly mix with the garlic. Add 2 cups of stock.
8
Using an immersion blender, blend the vegetables carefully until completely smooth. You can also use a regular stand blender to blend the veggies in two batches. Be careful to not overfill the blender since veggies will still be very hot.
9
Add the remaining 4 cups of stock and blend again (or whisk thoroughly). Cover and cook for 5 more minutes.
10
Serve with roasted pepitas, Mexican crema or sour cream and fresh herbs if desired.