Description
This Roasted Butternut Squash Soup recipe is perfectly comforting, decadent and nutritious. A fantastic healthy recipe to make on any autumn or winter night.
Ingredients
Units
Scale
- 1 large butternut squash (about 5 pounds)
- 1 sliced and cored green apple
- 1 small yellow onion, chopped
- 2 chopped carrots
- 3 tsp of olive oil
- 2 tsp cinnamon
- 1 1/2 tsp salt
- 1/2 tsp cumin
- 1 tsp chilli powder
- 2 tbsp ghee
- 3 cups chicken broth
Instructions
- Preheat oven to 400 F. In a sizable bowl, add olive oil, the butternut squash, 1 tsp cinnamon, 1/2 tsp salt, and 1/2 tsp cumin. Mix together, coating the squash nicely. Spread out on a rimmed baking sheet.
- Next, in exactly the same bowl that the butternut squash was in, throw carrots, onion, and the apple slices to coat together with the remnants. On a second rimmed baking sheet, place them and add both baking sheets to the oven. Stirring once, roast for 35-40 minutes until soft.
- Warm up ghee over moderate heat in a big pot on the stove. Add the chicken broth after adding the roasted ingredients. Add 1 teaspoon each of chili powder, cinnamon and salt.
- With an immersion blender, combine the ingredients until smooth, or puree by transferring into a blender. Serve warm.
- Prep Time: 15 mins
- Cook Time: 1 hr
- Category: Soups
- Method: Stove top
- Cuisine: American