ROASTED BUTTERNUT SQUASH SOUP
There’s nothing better than coming home to a steaming hot bowl of this deliciously creamy, roasted butternut squash soup after braving the cold. Winter-squash is a rich source of dietary fiber and phyto-nutrients. It’s has more than 350% your RDA of vitamin A (a powerful anti-oxidant essential for optimal immune function and eye-sight). Really what’s not to love?! This recipe is so simple, whip it up to boost your immune system and ensure you have 20-20 vision all winter long! Your body will enjoy it as much as you will.
Cook Time:
75 minutes
Serves:
6-8
Ingredients:
1 large butternut squash (~2 lbs), cut in half, seeds scooped out
1 large onion, peeled, cut in half
1 large Granny Smith apple, cut in half and cored
1 medium sweet potato
3 large carrots
4 large cloves of garlic
2 tablespoons avocado oil
4 cups of bone broth (chicken, beef, or veggie)
1/8th teaspoon nutmeg
salt & pepper
Directions:
Preheat oven to 425º. Line a large roasting pan with with parchment paper.
Place butternut squash, onion, apple, sweet potato, carrots and garlic on roasting sheet. Drizzle with avocado oil and sprinkle with salt and pepper. Put ‘er in and start roastin’!
After 25 min: Remove garlic and apples and transfer to blender.
After 40 min: Remove onion, carrots and sweet potato. Transfer carrots and onion to your blender. De-skin sweet potato and add to blender.
After 60 min (or until squash is roasted): Remove butternut squash. De-skin and transfer to blender.
Add 1 or 2 cups of bone broth to blender with roasted veggies and blend until smooth (blend in batches if blender isn’t big enough).
Transfer blended soup to a pot and add in remaining broth.
Stir in nutmeg and season with salt & pepper to taste.