Roasted Butternut Squash Soup
This creamy Roasted Butternut Squash Soup is a cozy fall favorite, made with roasted squash, savory onions and warm spices. Simple, wholesome and Whole30 compatible.
Servings: 8
Ingredients
- 3 lbs. butternut squash diced (about 2 small squash)
- 1 yellow onion sliced
- 4 stalks celery chopped
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- ¾ teaspoon black pepper
- 1 tablespoons fresh sage chopped (6 to 8 leaves)
- 1 cup coconut milk
- 2 to 3 cups vegetable broth
- 4 tablespoons olive oil divided
- Chopped chives for garnish optional
Instructions
- Preheat oven to 400 degrees F. Peel squash and scoop out seeds. Cut squash into 1-inch to 2-inch cubes.
- Place cut squash on two large baking sheets. Drizzle with 1½ tablespoons olive oil each, season with salt and pepper. Roast in oven for 15 minutes. Use a spatula to flip squash, rotate pans and place back in the oven for 15 more minutes, or until squash is cooked through and starts to caramelize.
- While squash is cooking, prepare onion, celery, garlic and sage.
- Heat remaining olive oil in a large pot over medium heat. Once heated, add onion and cook until onions just begin to caramelize (about 20 minutes). Add celery and garlic, cook for 1 to 2 minutes, then add in 2 cups vegetable broth. Bring to a simmer.
- Once mixture is simmering, add in roasted squash, sage and coconut milk. Bring back to a simmer and cook for about 5 minutes.
- Use an immersion blender* to purée until smooth. For a thinner soup, add additional 1 cup vegetable broth. Taste and adjust salt and pepper, as needed.
- Serve with chopped chives as garnish (optional).
- *Alternatively, add all ingredients to a blender and run on low, until desired consistency is reached.