Monday, October 12, 2020

Roasted Butternut Squash Soup Recipe

The weather in Texas hasn't taken the hint from the calendar, and it's still in the 90s most days. But, hey, we can pretend, can't we? Lighting the fireplace might be a little ambitious, but how about cooking a big pot of delicious, soul-warming soup? If you're craving something that will make you feel cozy, THIS is the soup. It's pretty easy and foolproof, and you can easily tweak it to your heart's content. Here's how I made it.


1 butternut squash
1 medium yellow onion
7 (yes 7) cloves of garlic, peeled 
2 cups chicken broth (or vegetable broth)
1 can coconut milk 
olive oil 


1 large baking pan
1 large pot
immersion blender


-Peel your butternut squash and then cut it in half. Then scoop out the seeds and cut the squash into one inch cubes. 

-Peel and slice your onion, and then throw it into the pan with the garlic cloves and cubed squash.

-Drizzle with oil and season with salt and pepper, then toss it all together with your hands.

-Bake at 425 for 35-45 minutes or until the edges of the squash start to turn a caramel brown. 

-When your veggies are almost done roasting, pour your chicken broth and coconut milk into the pot and bring to a gentle simmer.

-Toss in the roasted vegetables and simmer for 5 minutes, then blend it all together with the immersion blender!

Top with whatever you'd like, but I added a shake of cayenne pepper and Gil added some crushed red pepper to his. We also ended up adding bacon on top. Play around with it! You'll find that it's super versatile. If you make it and switch it up a little, let me know what you do. I'd love to hear it.