Roasted Butternut Squash Soup
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Ingredients
- 1 butternut squash peeled, seeded, and cut into 1 inch cubes
- 3 cloves garlic
- 2 shallots quartered
- 1 Tbsp olive oil
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1 tsp maple syrup
- 1 - 2 cups vegetable stock
- 1 - 2 Tbsp raw pumpkin seeds
Ingredients
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Instructions
- Preheat oven to 400 degrees.
- Toss squash, garlic, and shallots with olive oil and spread evenly on a roasting pan. Sprinkle with salt & pepper.
- Roast for 40 minutes, stirring once, cooking until squash is fork tender. Let cool for 10 to 15 min.
- Make your soup one of two ways: 1) Place roasted vegetables, maple syrup, and 1 cup vegetable stock in large pot. Use a submersion blender to blend until smooth, adding more vegetable stock as needed for desired consistency. Cook on medium low until heated through. or… 2) Place roasted vegetables in blender/food processor and blend until creamy. Place blended mix and maple syrup in a large pot and stir in vegetable stock as needed for desired consistency. Cook on medium low until heated through.