Easy Homemade Butternut Squash Soup

By Feelgoodfoodie · 60 min

Ingredients

Instructions

1. Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
2. Spread the butternut squash on the sheet. Drizzle with 1 tablespoon olive oil, then season with ½ teaspoon salt, ¼ teaspoon black pepper, the cinnamon and the ginger. Toss, then roast for 40 minutes, turning halfway, until tender and golden.
3. About halfway through roasting, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the onion, season with the remaining 1 teaspoon salt and ¼ teaspoon black pepper, and cook 5 to 7 minutes until soft and translucent.
4. Add the garlic and cook 1 more minute until fragrant. Pour in the vegetable broth, bring to a boil, then reduce to a simmer for about 10 minutes.
5. When the squash is done, add it to the pot with the coconut milk, take off the heat and blend with an immersion blender until completely smooth.
6. Serve with a drizzle of coconut milk and the roasted pumpkin seeds.

Summarized from Feelgoodfoodie's video. Watch it for the details.