Roasted Butternut Squash Soup

By Feelgoodfoodie · 60 min

Ingredients

Instructions

1. Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
2. Place the squash on the sheet, drizzle with 1 tablespoon olive oil, and season with ½ teaspoon salt, ¼ teaspoon black pepper, the cinnamon and the ginger. Toss to coat. Roast for 40 minutes, flipping halfway, until tender and golden.
3. 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 5-7 minutes until soft and translucent.
4. Add the garlic and cook 1 more minute until fragrant.
5. Add the vegetable broth, bring to a boil, then reduce to a simmer for about 10 minutes.
6. When the squash is done, transfer it to the pot with the coconut milk, remove from the heat and blend with an immersion blender until completely smooth.
7. Serve with a drizzle of coconut milk and the pumpkin seeds.

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