Roasted Butternut Squash Soup

🧂 Ingredients

• 4 lb. butternut squash
• 1 tablespoons olive oil
• 2 Vidalia onion

  chopped
• 3 cloves garlic

  peeled
• 2 large Apples
• 1/2 teaspoon ground tumeric
• 5 cups chicken or vegetable stock
• 2 cups cashew milk or whole milk
• 2 tsp fresh rosemary
• 1/2 tsp dried oregano
• 1/2 tsp ground coriander
• salt & fresh ground black pepper

Instructions

• 1 Preheat oven to 425°F (220°C)
• 2 Slice squash horizontally in half and then vertically down the center, scoop out
  the seeds and save them. Peel the squash.
• 3 Cut squash, apples and onions into 2-inch cubes. Place in a large bowl, add
  whole garlic cloves and drizzle with olive oil, toss to coat.
• 4 Put the squash apples and onions on a baking sheet lined with parchment paper.
  Sprinkle with kosher salt and bake in the oven for about 35 minutes (or until
  almost tender).
• 5 While the squash is roasting, clean any stringy bits from the seeds,  place them
  on a sheet pan lined with parchment paper and sprayed with olive oil. Lightly
  spray the tops of the seeds with oil and dust with seasonings of your choice. I
  like to use a little curry powder, kosher salt and granulated garlic. Place them
  in the oven to roast until golden brown, approx. 15 min.
• 6 Next, in a large stock pot, add stock, herbs, and squash mixture and bring to a
  boil. Cover, reduce heat, and simmer for about 15 minutes (or until the squash
  is very tender).
• 7 Puree stock with a handheld stick blender, or puree in batches in a regular
  blender or food processor, adding milk slowly until the soup reaches the desired
  consistency.
• 8 Season with salt and pepper to taste and garnish with toasted seeds.

Nutrition Info