Sweet Spiced Roasted Butternut Squash Soup

Spiced-Butternut-Squash-Soup-3We are thankful that Jeanette Chen of Jeanette’s Healthy Living shared this perfect soup for these cool fall days. It’s actually really easy to make at home. A nifty trick she used is roasting the entire butternut squash whole. You literally throw the whole butternut squash in the oven and let it roast. It takes about an hour for the butternut squash to get tender. Then, you just cut it open, remove the seeds and scoop out the flesh. It doesn’t get much easier than that. Pumpkin pie spice and maple syrup add just a touch of sweetness to compliment the roasted butternut. A swirl of coconut cream is the final touch. If you like it creamier, feel free to stir in extra coconut milk into the soup.

Sweet Spiced Roasted Butternut Squash Soup

Ingredients
1 medium butternut squash
olive oil
4 cups vegetable broth
½ teaspoon pumpkin pie spice mix
½ teaspoon sea salt
2 tablespoons maple syrup
coconut cream, for garnish, optional

Directions
Preheat oven to 400 degrees. Place whole squash on baking tray and bake for an hour or until a knife pokes through skin easily. Remove from oven and let cool. Cut in half lengthwise and scoop out seeds; then scoop out flesh into a blender or food processor. Add vegetable broth, pumpkin pie spice, salt and maple syrup. Blend until smooth. Heat in soup pot. Ladle into serving bowls. Drizzle some coconut cream on top, if desired.

Recipe Name: Sweet Spiced Roasted Butternut Squash Soup Image: https://www.stewartsmarket.com/wp-content/uploads/2015/11/Spiced-Butternut-Squash-Soup-3.jpg Author: Review Date: Recipe Description: We are thankful that Jeanette Chen of Jeanette's Healthy Living shared this perfect soup for these cool fall days. It's actually really easy to make at home. A nifty trick she used is roasting the entire butternut squash whole. You literally throw the whole butternut squash in the oven and let it roast. It takes about an hour for the butternut squash to get tender. Then, you just cut it open, remove the seeds and scoop out the flesh. It doesn’t get much easier than that. Pumpkin pie spice and maple syrup add just a touch of sweetness to compliment the roasted butternut. A swirl of coconut cream is the final touch. If you like it creamier, feel free to stir in extra coconut milk into the soup. Ingredients: 1 medium butternut squash olive oil 4 cups vegetable broth ½ teaspoon pumpkin pie spice mix ½ teaspoon sea salt 2 tablespoons maple syrup coconut cream, for garnish, optional Directions: Preheat oven to 400 degrees. Place whole squash on baking tray and bake for an hour or until a knife pokes through skin easily. Remove from oven and let cool. Cut in half lengthwise and scoop out seeds; then scoop out flesh into a blender or food processor. Add vegetable broth, pumpkin pie spice, salt and maple syrup. Blend until smooth. Heat in soup pot. Ladle into serving bowls. Drizzle some coconut cream on top, if desired.
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