Butternut Squash Soup
A smooth and creamy vegetarian glutton free soup. That is suitable for lunch or dinner. Can be made vegan by substituting the coconut milk for the heavy cream.
Servings Prep Time
4Bowls 30Minutes
Cook Time
1Hour
Servings Prep Time
4Bowls 30Minutes
Cook Time
1Hour
Ingredients
  • 12 LB Butternut SquashPeeled, deseed and cubbed
  • 1Medium Sweet OnionHalved and Peeled
  • 3Cloves garlicSkin on
  • olive oil
  • Salt
  • Black Pepper
  • 1Pinch Ground NutmegAdjust to taste
  • 1Pinch Ground CloveAdjust to taste
  • 2Pinches Ground Cayenne PepperAdjust to taste
  • 4 1/2Cups Vegetable Broth
  • 2TBSP Heavy CreamCan substitute coconut milk to make it vegan
  • Shelled Roasted Pepitas (Pumpkin Seeds)Optional: For Garnish
  • Sage Creme FraicheOptional: For Garnish, Plain Creme Fraiche is also a good substitute can be used also
Instructions
Roast Vegitables
  1. Preheat oven to 425
  2. Coat squash and onions with olive oil and salt and pepper
  3. Mix well with hands
  4. Place on baking sheet
  5. Roast at 425 for about 40 Minutes or until tender, turn once during cooking
  6. Remove from oven and cool
Puree
  1. Get ready to puree, if using a immersion blender (best option) add all ingredients to a large pot, if using a regular blender the next steps will need to be done in batches
  2. Add vegetable broth
  3. Add in spices nutmeg, cloves and cayenne
  4. Puree until a smooth consistency
  5. Taste add salt and pepper and adjust spices to taste
  6. Heat up soup on stove top over low to medium heat
  7. Add cream and stir to combine
  8. Serve with Pepitas and Sage Creme Fraiche for garnish