Butternut Squash Soup

Nov 18

Fall isn't fall without butternut squash soup. This is a pretty simple soup perfect for a first course of a fall meal. If food could give you a hug this soup definitely would.

Ingredients:

1 medium butternut squash, peeled, seeds removed, cubed.
1 large yellow onion, diced
3 garlic cloves, minced
2 Tbs avocado oil + a little for roasting squash
4 cups vegetable broth
1/4 tsp salt + pinch for roasting
1/8 tsp pepper +pinch for roasting
1/2 tsp dried thyme
1/4 tsp turmeric
1/4 tsp dried ground ginger
1/8 tsp dried sage
Heavy cream for garnish (optional)

Instructions:

Preheat oven to 425 degrees F.
Add butternut squash to a baking pan, drizzle with small amount of oil and pinch of salt and pepper.
Roast for ~30 mins until squash is soft.
Once the squash is done. Heat 2 Tbs avocado oil in a dutch oven or large pot.
Add onions, cook on medium heat for 5 minutes.
Add garlic. Cook for 2 more minutes.
Add cooked squash, salt, pepper and remixing seasoning. Mix together.
Add vegetable broth. Bring to a boil.
Reduce heat. Cover. Simmer for ~10 minutes.
Remove from heat. Using an immersion blender, blend soup until smooth. You can also use a regular blender or serve chunky if you prefer.
Add more salt and/or pepper to your liking.
Optional, drizzle with heavy cream before serving.