Spicy roasted butternut squash soup

Step by Step

Step 1

First, preheat the oven to 400ºF and prepare a baking sheet by wiping it with olive oil or spraying it with nonstick cooking spray.

Step 2

Next, cut a butternut squash in half hot dog style. remove seeds and place on pan.

Step 3

Bake squash for 30 minutes, remove from oven and add onion, jalapeño, shallot, and garlic to the same pan. Drizzle veggies with olive oil and then bake for another 30 minutes.

Step 4

Remove pan from oven and let cool for 10-15 minutes.

Step 5

Then, scoop out squash flesh and discard the rind. Place it in a large pot with all of the other roasted ingredients from the baking sheet.

Step 6

Next, add broth, coconut milk, fresh sage, nutmeg, and apple cider vinegar to the pot. Use an emulsifier to blend all of the ingredients together.*

Step 7

Finally, bring soup to a boil and then turn heat to low. Let simmer for 20-30 minutes.

Tips and Warnings

If you don’t have an emulsifier place all ingredients in a food processor or high-speed blender, blend, and then put it into a large pot.
Updated: this recipe was slightly modified on 10/15/2019. No major changes were made.

Ingredient

Shallot

1 1
Ground nutmeg

1.23 ml 0.04 fl. ozs
Vegetable broth

473.18 ml 16.56 fl. ozs
Apple cider vinegar

2.46 ml 0.09 fl. ozs
Medium white onion

1 1
Large butternut squash

1 1
Can full-fat coconut milk

28.35 g 0.06 lbs
Fresh sage

4 leaves 4 pcs
Medium jalepeños

2 2
Of garlic

5 pcs 5 pcs

Amount Per Serving
	Calories	197 kcal
	Carbohydrates	18 g
	Protein	5 g
	Fat	12 g
	Fiber	3 g
	Sugar	3 g

View nutrition facts

Spicy roasted butternut squash soup

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Tips and Warnings

Ingredient

Nutrition Facts

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