Butternut Squash Soup:
There is nothing more cozy than some butternut squash soup. When the weather starts to change my body starts to crave more warm foods, especially during the fall and winter months. This soup is one of my favorites because it is super easy to prepare and taste like fall. It is fool proof and you really can’t mess this recipe up.
- Butternut squash
- Fresh rosemary
- Fresh sage
- Vegetable broth
- Salt and peper
- Olive oil
- Dairy free plain yogurt
- Pumpkin seeds
But If you don’t have fresh herbs on hand, Primal Palate’s Garlic and Herb Seasoning is a great alternative for this recipe.
Chopping the vegetables:
No need to have the perfect knife skills for this recipe. Because everything is going to get thrown in the blender. And so just give everything a nice rough chop and call it a day.
How to roast vegetables:
Add all the ingredients (except the vegetable broth) to a baking sheet lined with parchment paper or an 8×8 baking dish. And drizzle with olive oil, fresh herbs, and salt and pepper, mix it all up to assure all is coated. And roast 425° F for 40-45 minutes.
Once the vegetables are done roasting carefully add everything to a blender along with the vegetable broth. I would suggest you start off with 1 cup at a time of the vegetable broth to get the desired consistency. I like my soups thick and so I really only use about 1 cup for this recipe. And top with your favorite dairy free plain yogurt, pumpkin seeds, and fresh cilantro.
Butternut Squash Soup
- 2 cups butternut squash cubed
- 1/3 cup roughly chopped onions
- 2 medium carrots roughly chopped
- 1 tsp fresh rosemary
- 1 tsp fresh sage
- 5 whole garlic cloves (skins removed)
- 2 Tbsp olive oil or avocado oil
- Salt + pepper to taste
- 2-3 cups vegetable broth
- 1 small jalapeño deseeded Optional
- 4 Tbsp dairy free plain yogurt
- 2 Tbsp pumpkin seeds
- 2 Tbsp Fresh cilantro
- Add everything to a baking dish lined with parchment paper and roast 425°F for 40-45 minutes
- Once vegetables are done carefully add everything to a blender
- Add 1 cup of vegetable broth at a time and blend
- Add more broth if you would like soup thinner
- Top with dairy free yogurt, pumpkin seeds, and fresh cilantro